Salmon and Kale Burgers

Perfect for the BBQ this summer, these easy salmon and kale burgers sneak some super nutrients onto your kids plate! I would serve from 7 months but suitable from the get go if baby led weaning.

Salmon kale burgers

The whole family had these on the BBQ and my little man just loves them! Great for baby led weaning as they are easy to hold and chew (particularly compared with a salmon fillet).

They are also very easy to make, I just chuck it all in a blender. My kiddies aren’t big kale eaters unless it is in things like this, smoothies or ice pops so it’s a good way to get some into their diet. I’m happy in the knowledge that they are getting all the mega benefits from this super dark green veggie even if they aren’t appreciating the kale on its own yet! Kale is one of the most nutritious foods on the planet, it is loaded with so many vitamins, minerals, antioxidents and phytonutrients to help our littleones thrive – I love to get it in where I can.

Salmon kale burgers 2

My kids enjoy them served with a selection of boiled and roasted veggies. They aren’t keen on too much mixing so we like to have all the veggies clearly recognisable! I’m happy to go with this if they are… served on our gorgeous Bumkins Baby suction plate in the photo above.

Salmon kale burgers 3

Salmon and Kale Burgers

  • Servings: 14
  • Difficulty: easy
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Ingredients (made about 14 burgers)

  • 6 organic salmon fillets
  • 2 eggs
  • salt and pepper to taste
  • approximately 2 cups of chopped kale
  • 1 shallot diced
  • 1 tsp dried dill

Method

  1. boil the kale for 5 minutes, drain and squeeze out all the excess water
  2. add to a blender along with all the other ingredients and blend until well mixed
  3. form into little patties with your hands
  4. heat some coconut oil in a non-stick frying pan and gently fry on each side for a couple of minutes (can also bake in the oven on 180oC / 360oF for around 10 mins)
  5. serve immediately or eat cold later

 

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Easy & Dairy Free Chicken Casserole

Tarragon chicken 2

This is a firm family favourite, hubby approved and kid approved, and so easy to make. There are very few ingredients and it is great for allergy kids as it is dairy free, nut free, gluten free and egg free. I would serve from 9 months, finely chopping the chicken and using low salt stock, although if baby led weaning you can serve earlier.

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Easy and Dairy Free Chicken Casserole

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 12 boneless chicken thighs
  • 1 onion chopped
  • 1 tsp crushed garlic
  • 2 tbsp gluten free flour of choice
  • 400ml chicken stock (low salt if under 12 months)
  • ~2 cups quartered button mushrooms (or more if you are big on mushrooms)
  • 1 cup coconut milk
  • Good palmful of fresh chopped tarragon
  • Salt and pepper as desired
  • 3 tbsp arrowroot powder mixed with a little cold water (can use cornflour)

Method

  1. If you have a bit of time sauté the onion in a pan over a medium heat for 5 – 10 minutes then stir in the garlic and flour for a further minute before putting into the slow cooker. If not, just put this straight into the slow cooker raw. Add the chicken thighs to the slow cooker too.
  2. Stir so chicken and onion are coated with a little flour then add the stock, mushrooms and coconut milk. Cook on high for approximately 2 hours.
  3. Stir and add the tarragon, seasoning and arrowroot and water mix for thickening. Cook for a further 45 minutes. Adjust these timings to suit your slow cooker and make sure the chicken is cooked through before serving.
  4. Serve with mashed potatoes and green veg (we make our mash with coconut oil / coconut milk to keep it dairy free but go butter if that floats your boat)

Tarragon chicken