18/9/2015 Fish Cake (Friday)

Happy Friday dear all.. very looking forward to weekend and the spending time with my family.

Even though cooking very early morning daily but I am still appreciated that I have 2 days off days at home to accompany my 25mo lo and re-charge my "battery" to let me go on to farer and farer.

Breakfast: Baked Fish cake with Potato and fresh milk

Lunch & Dinner: White rice with Daikon soup, Stir fry Broccoli 

Teatime: Almond cupcake and Kiwi mango juice

Fish Cakes with Potato 

(By Yen Li) Yield 9-10 pcs

Ingredients:

80g cooked salmon fish / canned light tuna (drained) 

130g cooked potato (I used 2 small potatoes) 

4 spring onions (green onions or scallions), chopped 

15g shredded cheddar cheese

10g VCO / unsalted butter / olive oil  

some homemade bread crumbs 

Method:

1) cook the potato (with skin) in boiling water until tender. 

2) Mash the potato with shredded cheese while still hot, incorporating the fish,  spring onions and butter. If the mixture is particularly ’stodgy’, add a little milk. 

3) Weight 25g of the mixture, roll into balls and coat with the bread crumbs. Press the ball in a ring mould (4cm dia.) then remove the mould.

4) Bake at preheated oven of 170'C for 15mins or lightly golden brown.

p/s: If you have no oven, you can pan fry them too.

Heat the olive oil in a pan and cook until golden and firm. 

香烤魚餅

（by Yen Li  可做9-10個魚餅）

材料：

80克   煮熟三文魚/罐裝無鹽金槍魚（排水）

130克 熟馬鈴薯（我用了2粒小的馬鈴薯）

4條     青蔥（切成蔥花）

15克   切達乾酪（刨碎）

10克   初榨椰子油/橄欖油/無鹽奶油（一歲以上）

適量   胡椒粉

適量   自製的麵包屑（可省略）

做法：

1 ）馬鈴薯連皮用水煮至熟軟（叉子可以輕鬆插入即可）。

2 ）馬鈴薯去皮，用叉子按壓并趁熱加入刨碎的切達乾酪，再加入魚肉，蔥花，油和胡椒粉，混合均勻。如果太乾和不易捏成小球，可以加少許牛奶。

3 ）稱出25克的魚肉團，搓成球狀再沾滿麵包屑。把魚肉球放進一個環模中（ 4厘米直徑），用手壓平表面，然後取出模具。把魚餅排放在有防沾黏紙的烤盤上。

**如果沒有模具，用手搓圓壓扁就可以咯。

4 ）放進已經預熱170'C的烤箱，烘烤15分鐘或至金黃色。

沒有烤箱的媽媽們，用煎的也可以， 用電鍋也可以，用小烤箱也可以哦。 。 。

如果媽媽有關於奶酪的疑問，可以按連接：

-----》》》如何選擇奶酪給寶寶

把所有材料混合

自己烘烤的麵包。把麵包切成薄片，小塊，用130'度烤乾。大概10分鐘。然後，待涼，壓碎就可以咯。

Almond Cupcake

Ingredients:

3 eggs

80g Almond ground

85g Self Raising flour (sifted)

60g sugar

50g melted unsalted butter

20g fresh milk / fullcream milk

1/2 tsp Aluminum free Baking Powder

some pine nuts (optional) for topping

Steps:

1) preheat oven at 170'C and line the cupcake liners on the baking tray.

2) beat egg and sugar using a hand whisk until sugar is dissolved.

3) add in flour, almond ground, baking powder, milk and melted butter.

4) mix well and fill cupcake liners (or greased tins) 3/4 full, sprinkle some pine nuts on the surface.

5) bake 20 mins or until golden brown (depending on your oven)