TO BAKE SALMON:
In a bowl combine olive oil, salt, pepper and juice of half of lemon. Whisk until well combined. Rinse salmon under cold water, pat dry with paper towels and coat well with the oil mixture. Bake at 350F for 13-20 minutes max, depending on the size and thickness of your fish.
THE CROQUETTES
These little nutritious balls turned out really yummy and could easily be enjoyed by babies 10 months and older. They are perfectly soft and could be handled well by the little ones. The reason I suggest 10 months and up is because they have cheese in them. Cheese by definition is a processed product, which usually contains a lot of salt. It’s not a hard rule to avoid cheese but I was hesitant to give it to Soren before he was 10/11 months. If you are ok with cheese, go ahead and share with your little ones even earlier.
These vegetarian croquettes can be made from scratch or using leftover quinoa and broccoli, which I did. They taste best when warm but can also be stored in fridge for 2 days. Note that they will harden in the fridge so if you are planning to give them to small babies, you can warm them up a bit so that the cheese melts and softens the balls.
Enjoy them as a side dish, in a pita just like you would falafel or eat as a main dish with some salad on the side.
The more cheese you put, the flatter they will come out (which is not bad at all; actually yummy).
INGREDIENTS (makes a large batch):
METHOD:
- 2 cups of cooked quinoa
- 2 large steamed broccoli florets (about 2 cups chopped)
- ½ cup of apple sauce
- 3 eggs
- 1.5 cup of grated cheese (I used Italian blend, already grated)
- 1 garlic clove (minced)
- Line the baking tray with parchment paper (not foil because it will definitely stick; I tried)
- Chop up the broccoli. In a large bowl combine all the ingredients together. Season with salt and pepper.
- Form medium balls in your hands and place them on the tray.
- Bake for 25-30 minutes at 350F. Once the edge start turning golden, the croquettes are ready.
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