This easy salmon burger recipe makes for a super easy weeknight meal. I’ve made these in a food processor, but you can also just chop all the ingredients finely if you don’t have one. You can also substitute out the dill and smoked paprika for whatever you have on hand that sounds good. (The chia seeds caught my eye in the pantry so I threw them in there, but they’re not necessary). Basically, as long as you have the salmon, breadcrumbs, and an egg, you can add (within reason!) whatever else you fancy! Have fun, and let me know what you try!
Easy Salmon Burgers:
-240g (1/2 lb)boneless, skinless salmon fillets
-half an onion, chopped
-two (or more!) cloves of garlic, chopped
-3 tablespoons of chia seeds
-1 cup panko breadcrumbs
-1 teaspoon salt
-2 tablespoons of dill
-1 tablespoon smoked paprika
-a squeeze of lemon juice
-a drizzle of olive oil
-1/2 cup of mayonnaise
-a hefty squirt of sriracha or two spoonfuls of pickle relish
-place all burger ingredients in a food processor and blend until fully combined
-drizzle enough olive to lightly coat your pan and cook the burgers over a medium heat until lightly browned on each side
-mix mayonnaise and sriracha together for adults, and mayo and pickle relish for the kids. Serve a dollop on top of each burger.
Are the summer holidays kicking anyone else’s butt? I do truly enjoy the leisure time with the kids, but I will definitely appreciate having a bit of breathing room once they are (both!!) in school. I feel so behind on everything!
We have recovered from our jet lag and are enjoying a few weekends away before the summer ends. I’m keeping dinners fairly easy, but had to try out this new Thai coconut curry recipe I saw on Pinterest. It looks so yummy!
Thai Coconut Curry Noodles
Heading to Oxford for the weekend!
Hello from Colorado! This is our last stop on the Hungerford Family Tour before we head back to London. It has been a long time away, but we are still very much enjoying the remainder of the trip.
A few months ago I had the opportunity to chat with today’s contributor at a Mother’s Meeting. I invited her to share some of her expertise with us on the blog and she sent over some fab tips for getting your kids to try new foods this summer!
5 Tips for Getting Your Kids to Try New Foods – by Fran Roberts
Hi I’m Fran from LittleHealthyHabits. I live in Bristol with my husband, our energetic toddler daughter and am 5 months pregnant with baby number two.
I’m passionate about children’s health and work with parents to empower them to raise healthy kids, turning fussy eaters into great eaters and giving them the best start in life possible.
Of the many things that can be upsetting for parents, their children’s eating habits often come top of the list. Fussy eating can be a distressing and frustrating experience for everyone, especially during the long summer holidays when you are responsible for all of his or her meals.
Only giving them foods they enjoy may often seem like the easier option for now but will only escalate their fussiness and deprive them of essential nutrients they need to grow and develop. What’s more, it makes dining out and eating at friends /relatives houses especially tricky, so helping to create healthy habits now will be beneficial for everyone.
So, here’s my top 5 tips for encouraging your kids to try new foods this summer holiday:
- INVOLVE THEM AS MUCH AS POSSIBLE – make them feel like a part of the process. Older children can help with meal planning, shopping and cooking under your guidance. You can explain to them the concept of a healthy, balanced meal (proteins, good fats, vegetables etc) and task them with creating a menu including one or two foods they don’t normally eat. They will likely rise to the challenge and are far more likely to eat those new foods. If they are really little, involving them might simply be letting them help stir with a spoon or pushing the blender button for example. Again, they will be far more likely to eat what is prepared if they even think they’ve helped create it! Additionally, children seem much more inclined to try anything they can assemble themselves. Prepare dinners that they can serve themselves – try summer rolls, pizzas, platters of finger foods (see my easy summer rolls recipe below for some inspiration).
- PAIR NEW FOODS WITH FAVOURITES – Always offer foods you know they do like alongside new foods – a whole plate of new foods can be really off putting for them and demoralising for you if it’s met with a flat refusal to eat it. But a little taster alongside something that they love is much more likely to appeal to them. Make sure you have some of these foods on your plate too – If they see you really enjoying (or pretending to enjoy) eating your greens for instance, they’ll be much more likely to enjoy eating theirs. If you want them to be adventurous eaters, you can’t be seen to be refusing to try new foods yourself.
- MAKE SURE THEY ARE HUNGRY – This may sound obvious but laying out snacks and constantly offering food without it being asked for is not conducive to tempting them with new foods. They may well eat what they love and know but they are most likely to try new things if they are truly hungry. What’s more, it doesn’t teach kids to listen to their hunger cues and become mindful eaters. Make sure they’ve run around a bit and built up an appetite before meals, that you’ve asked if they are hungry and that snacks are requested. Try to allow for flexibility with timings to make it easier to eat this way. Observe your children and see when they are hungriest and use this time to introduce the things you want them to eat.
- DON’T COAX OR BRIBE – “Just have a bite” “If you try this I’ll let you watch more TV” “If you finish that you can have some pudding” etc. are all phrases you should try to avoid. Don’t let mealtimes become a battle; eliminate the power struggle and hide frustrations with a more nonchalant attitude. You’ll be surprised at how effective the phrase “you don’t have to eat it” can be. Children wont often make a fuss if you don’t react and you’ll find that meal times will be a lot less stressful with this approach and eventually that nonchalance will make them more curious to try the foods on offer.
- STAY POSITIVE – Don’t give up when your strategies don’t work overnight. These aren’t all quick fixes but ways to help your children become better eaters in the long term. Go easy on yourself and remember that any positive steps you make will impact your children in some way and be setting them up for a healthier future. Your efforts may go unappreciated now but they will thank you when they’re older and enjoy a range of foods.
PS: I had to include a pic of Pete devouring a seaweed salad last week. We encouraged him to take a bite and he finished the entire bowl! -Bethie
Cheat’s Omelette by: Arnold Bennett (presented by Rachel Kenny-Green)
I think that eggs and smoked fish cooked together is the ultimate comfort food combination. It’s my emergency recipe for those moments when all hell has broke loose and you realise you’ve left tea time a bit late and the children are either going to fall asleep or start hitting each other. It’s ridiculously quick to cook but feels like a tea time treat.
serves a family of 4
-enough milk to cover the fish
-around 50g [1/2 cup] of grated Parmesan cheese
-2 or 3 fillets of Smoked fish (I used haddock)
-a handful Parsley chopped
-juice of half a lemon
-zest of half a lemon
-300g [1 and 1/4 cups] half fat creme fraiche (but full fat would be perfect!)
-knob of butter
-Check the fish for bones then put them in a pan with a bay leaf and cover with milk. Bring to the boil then take the pan off the heat and cover until the fish is cooked.
-In a bowl mix the creme fraiche with the grated parmesan, parsley, lemon juice and zest.
-Whisk the eggs in a separate bowl with a few grinds of black pepper
-Heat a frying pan and add a knob of butter.
-Pour the eggs into the pan and gently pull them from the sides of the pan til the bottom is cooked but the top is still silky. Take it off the heat.
-Drain the milk and flake the smoked fish over the top.
-Spoon over the creme fraiche mixture and pop under the grill until it puffs up and goes golden on top.
-Before serving sprinkle with chopped chives and serve with crusty bread, salad or green beans.
(This recipe would be rather nice with a handful of spinach thrown on top of the omelette at the same time as the fish.)
A huge thank you to Rachel for her delicious recipes and gorgeous pictures! We really appreciate you taking the time to share your recipes with us. What a very lucky family you have that gets to eat so well every week!
We have been very busy here in California sitting by the pool and gorging ourselves on rich foods. My jeans no longer button up comfortably, so I will be on a bit of a health kick when we return to London! Any recipes appreciated!
Minty Lamb Kebabs – by Rachel Kenny-Green
We live in Swansea so when the weather is hot we go straight to the beach after school. This can mean if we have a week of hot weather we’re basically living off a diet of sausages and ice cream which the kids love but I need vegetables. I’ve been making a real effort to up my after school bbq game and this is one of the things we’ve been making. I put the raw kebabs in a tupperware and make up the salad and tzatziki before hand and then everyone can make up their own. They also work shaped into patties then cooked under the grill but are particularly delish with a little charring. Don’t forget to bring lots of kitchen roll as they can be a bit messy!
Serves 5 or 6
-500g [1 pound] lamb mince
-2 handfuls of mint chopped
-2 handfuls of flat leaf parsley chopped
-half an onion (red or white)
-1 red pepper
-300g [a generous cup] greek yoghurt
-½ a cucumber
-1 clove of garlic crushed
-chilli sauce (for the grown ups)
-salt and pepper to taste
-If you have a food processor put the onion, red pepper and chopped herbs (saving a handful of mint for the tzatziki) and salt and pepper to taste then whizz it up til they’re finely chopped and then add the lamb until just mixed so it retains some texture. (If you don’t have a food processor you can just finely slice everything and squidge it together with the lamb mince.)
-Split the mixture into ten balls and then shape into sausages on skewers.
-Either cook them on a bbq or under a hot grill for about 12 minutes turning regularly til cooked through.
-To make the tzatziki grate the cucumber and then squeeze out the water. Mix with remaining chopped mint, garlic and yoghurt. Season to taste.
-Serve the kebabs in warm flatbreads with a crunchy salad, a dollop of tzatziki and chilli sauce.
This is exactly the type of meal I would love to tuck into at the end of the day. Not only is it hearty and delicious, it is also easy! I also love the fun, bright colours. A big thank you to Rachel for sharing it with us this week! She’ll be back with more awesome recipes for us very soon!
Vegetable Thai Yellow Curry- by Rachel Kenny-Green
-1 tbsp thai yellow curry paste (my favourite brand is Mae Ploy which is available from most asian supermarkets)
-1 butternut squash chopped into bite sized cubes
-about half a bag of new potatoes
-2 tins of coconut milk
-2 tbsp fish sauce
-1 tbsp dark soya sauce
-2 tsp palm sugar or caster sugar
-a generous handful of spinach
-fresh coriander to garnish
-Spoon a large dollop of the thick coconut milk into a large saucepan or heavy bottomed pan and cook over a medium heat.
-Add a little of the curry paste, stir and fry for a minute before adding the butternut squash and new potatoes.
-Once you have coated them in the sauce add the rest of the coconut milk, fish sauce and soya sauce. You will probably need to add more curry paste but add it bit by bit carefully tasting as you go to avoid over spicing. (We have had many tea times when the children have ended up eating beans on toast because i’ve made our food too hot).
-Simmer the curry until the potatoes are cooked and the butternut squash has soft edges.
-Stir in the spinach til wilted and then serve with rice. It tastes even better the next day!
I’m Rachel and I am this weeks guest blogger. I have two wee boys with HUGE appetites so I happily spend most of my time in the kitchen these days. Cooking is my favourite thing to do and sharing food with my family and friends gives me great pleasure. I hope you enjoy my recipes as much as my boys do.
Butternut Squash, new potato and spinach thai yellow curry
Minty lamb Kebabs with tzatziki, flatbreads and salad
Hungermama quinoa enchilada bake
Cheat’s Omelette Arnold Bennett
I have all sorts of great excuses as to why I’m behind on posting, but as someone who can’t stand excuses, I’ll spare you mine. 😉 The most important bit is that we’re having an incredible time in Portland and eating lots of great food and drinking amazing coffee. (I’m currently sitting in my favourite Portland coffee shop with an absolutely perfect almond milk latte!) Hopefully this week’s meal plan will be up tomorrow and we’ll be back on schedule.
In the meantime, you need to know about these super fun and delicious grilled pizzas that Pete’s godmother made us yesterday. Such a fun and easy idea! She grilled one side of the dough first and removed them from the grill for us to add toppings to (on the grilled bit). They then went back on the grill to cook the other side on a lower heat to make sure the cheese had plenty of time to melt. I’ve never actually attempted grilling on my own, but these may be where I start!
Our last meal from Family Feasts! Thank you so much Dani for taking over this week! I’ll announce next week’s takeover on IG soon!
Chorizo, Prawn & Butterbean Stew – by Dani Mosley
Serves a hungry family of 4:
-300g (2 cups) chorizo, chopped into bite-sized chunks
-1 large red onion, finely chopped
-2 tins plum tomatoes
-1 tsp sweet paprika
-1 tin butterbeans, rinsed & drained
-300g (2 cups) large raw prawns (shrimp)
-1 small bunch of parsley, leaves picked & finely chopped
-Salt & pepper
-1 red chilli, deseeded & finely chopped (optional)
-Buttered Sourdough toast to serve
-Put the chorizo in a large heavy bottomed pan (there is no need to add oil as the chorizo will release its own).
-Cook on a gentle heat for about 5 minutes and then add the onion, a pinch of salt and the chilli, if you are using it.
-Cook for a further 5 to 10 minutes, or until the onion is soft.
-Now add the tomatoes, press them gently against the side of the dish to break them up. Stir through the paprika and add the butterbeans. Simmer gently for 25-30 minutes.
-Now add the prawns, stir through and put the lid on. Cook for a further 4-5 minutes or until the prawns have just turned pink.
-Stir through the chopped parley and the juice from the lemon. Season to your liking. Serve with plenty of buttered sourdough toast or crusty fresh bread.
The kids and I are finally coming out of our jet lag haze. We are staying in a charming little cabin on a lake (that belongs to my friend Kate‘s family) that is so peaceful and lovely, but has no wifi so I’m currently woefully behind on Family Feast’s takeover! The good news is that we are having a great time in the beautiful northwest and have been seeing a lot of my family. Last night I made my quinoa enchilada bake for my meat eating dad and my picky eating (but lovely 🙂 ) mama and they loved it! My dad said he didn’t even miss the meat. Success! Anyway, back to Dani and this gorgeous looking frittata!
Pea, Feta, Mint & Spring Onion Frittata by Dani Mosley
Serves a hungry family of 4
-1 large cup of peas, already cooked
-6 eggs, (I use Burford Browns)
-4 spring onions, chopped
-A few sprigs of fresh mint, leaves picked & finely chopped
-100g (1 cup) mature cheddar cheese, grated
-100g (1 cup) feta
-A knob of butter
-Salt & pepper
-Salad to serve
-Preheat the oven to 190c (375f)
-In a large bowl, whisk the eggs with a large pinch of salt and pepper.
Add the peas, spring onions, mint and cheddar cheese to the eggs and combine.
-Heat a medium-sized, non-stick pan over a medium heat and add the knob of butter. Once melted, pour in the egg mixture and allow to cook on the hob until the bottom has set.
-Now, crumble the feta over the top and place in the preheated oven. Cook for 5-10 minutes or until the frittata is set and is a nice golden colour.
-Serve with some chopped cucumber & tomato or a nice watercress salad.