Lunch/Dinner
Salmon Broccoli Tots
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Egg Free|Nut Free
Crispy on the outside, soft on the inside. These salmon and broccoli tots are a nutritious and tasty meal
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
10-12 tots
Time
30-45 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
10-12 tots
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Ingredients
| 3.2 oz | Salmon fillet |
| 7 oz | Floury potatoes, peeled/cut |
| 3.5oz | Broccoli florets |
| 1.1 oz (¼ cup) | Dried breadcrumbs |
| 1.1 oz (¼ cup) | Grated Parmesan |
| 1 tsp | Dried parsley |
| Drizzle | Extra virgin olive oil |
| 90g | Salmon fillet |
| 200g | Floury potatoes, peeled/cut |
| 100g | Broccoli florets |
| 30g | Dried breadcrumbs |
| 30g | Grated Parmesan |
| 1 tsp | Dried parsley |
| Drizzle | Extra virgin olive oil |
Method
1
Steam the salmon fillet and potatoes for 15 minutes, then add the broccoli florets and cook for another 5 minutes or until tender
2
Mash everything together in a bowl
3
Add the breadcrumbs, grated Parmesan, and dried parsley. Mix well
4
For adults and babies over 1 year old, add a pinch of salt if desired
5
Form the mixture into small tots
6
Transfer the tots to a prepared baking dish and drizzle with a little olive oil
7
Bake at 180°C (350°F) for 20 minutes or until golden brown
8
Let them cool slightly before serving, as they will set while cooling
9
Buon appetito!
Storage
Store cooked tots in the fridge in an airtight container for 1 day
Freeze for up to 2 months
To defrost, place them in the refrigerator overnight for gradual thawing
Once thawed, reheat in the oven at 180°C (350°F) for 10 to 15 minutes
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