Kids Food #17 - Tuna Fish Cakes

Last night we made tuna fish cakes.
I cannot remember which children's cookbook I found it in originally...  you know, I tend to take an idea and then just improvise. So forgive me for not being very exact with the measurements below.

Basically you boil 3 or 4 potatoes until nice and tender. Mash them real fine.
Now add a can of tuna, mix in 2 eggs and a handfull of finely chopped parsley.
Mix well and then form balls that fit nicely in your palm.
Heat up some oil in a non-stick pan and add the tuna cake balls.
Flatten them until they resemble a patty and cook about 3 minutes per side, until they are heated through and have a golden colour.

The kids liked them and the grown ups too.
Next time I'm going to experiment by adding things like peas, corn, spring onions, etc.
Yummy!

Eating Outside

As soon as the weather is nice I have this urge to eat outside.

I want to sit on our roof terrace and enjoy the fact that the sun is setting later.

We had a chance to do just that when the weather was surprisingly good in March.

I grilled courgette and mushrooms, made lovely cod fillets in the oven and served it all with crispy potatoes. 

Squeeze fresh lemon on top and dinner is sure to be fabulous.

Anything is great when you're sitting outside for dinner!

Kabeljauw and Vegetables

Now that we are eating ever so healthy I am always looking for new ideas and trying new things to cook.

I don't know if I should admit this, or drop my head in shame, but I have not actually cooked a fillet of fish before. Of course I have popped numerous fish fingers in the oven, and I am quite adepts at ordering fish in restaurants every now and again.

Make it myself? Nope. I've seen too many episodes of Masterchef to know that it is a cardinal sin to overcook fish. Plainly stated, I was scared.

But eventually I had to be brave.
I bought some beautiful cod (kabeljauw) fillets and decided that I shall overcome my fear of fish.

So, into a hot pan with one tablespoon of croma (it's a kind of oil that helps with browning of meat). I cooked the fish fillets for exactly 4 minutes on the one side, then I flipped them over for another 3 minutes and then I turned off the heat, leaving the fish to rest for a couple of minutes before I served it.

I served it with some sauteed vegetables - cauliflower, fennel, mushrooms and courgette cooked with herbs and spices and a dash of cumin for colour. Then I snipped some garlic chives over the fish and dinner was served.

It was a great success. The fish was soft and delicious.
Definitely on the menu again soon!