Salmon and millet rissoles
by Mandy Sacher
At-home Activities
10 easy science experiments you can do with your kids at home
It’s never too early to get your little ones involved and excited by STEM (science, technology, engineering and mathematics). Science is officially cool!
Development Tips
How to choose the right school shoes
It’s that time of the year when the overwhelm of getting kids organised for the school year kicks in. As a parent of a school-aged child, I put my hand up, I understand the dilemma of sourcing the ‘right’ gear to ensure my child has the best opportunity to thrive in class, the playground and on the sporting field. And with the basic shoe-drobe consisting of school shoes, running shoes and any other sports-specific variations...
Mandy Sacher
Mandy Sacher is a Paediatric Nutritionist, SOS Feeding Consultant and mother of two. Her private practice focuses on prenatal and childhood nutrition, helping parents and mums-to-be feed their children healthy, nourishing foods right from the start.
Ingredients
- 400g raw salmon fillets or 1 x 425g can wild salmon, drained
- 1/4 cup (40g) raw corn kernels
- 1/4 cup (25g) carrot, peeled and grated
- 1 leek, roughly chopped
- 2 tbs fresh orange juice
- 1/4 cup (40g) rice flour
- 1/2 tsp mixed herbs
- 1/2 tsp Himalayan rock salt
- 1/2 tbs Dijon mustard (optional)
- 1 cup (180g) cooked millet
- 1 cup (90g) rice breadcrumbs, to coat
- Coconut oil spray or olive oil (optional)
Method
- Equipment: High-speed food processor.
- Preheat oven to 180°C and line a baking tray with baking paper.
- Place salmon, corn, carrot, leek and orange juice in the food processor and process until smooth.
- Add rice flour, herbs, salt and mustard and process until well combined.
- Next, add millet and process on a low speed. Place mixture in the refrigerator for 30 mins.
- Scoop out 2-3 tbs of mixture and using your hands, shape into mini rissoles.
- Coat with rice crumbs and place on the baking tray. Brush with coconut oil if using and bake in the oven for 30 mins, or until golden brown.
- Serve immediately. Store in the fridge for up to 3 days or freeze for up to 4 months.
Tip
Replace the rice crumbs with 1 cup almond meal or use ½ cup rice crumbs and ½ cup almond meal. For a crispier version, pan-fry the rissoles instead of baking for 3-4 mins on each side.
Other Articles
Navigating the waves of preschool behaviour: Helping little learners stay on course
Ahoy there! Before becoming a mummy of three crazy kids, I was once a preschool teacher, sailing endless seas of imagination, laughter, and creativity with my precious little pirates each day. It was an adventure and was easily one of the best experiences of my life. There was never a day that was dull with those little people. But even the most experienced pirate captain can encounter rough waters, and in the classroom, those rough...
Health concerns
Treating the dreaded pinworms in children
Pinworms (Enterobius vermicularis) are tricky little things that are very common in young children and can cause lots of problems. So it’s really important to know if your child has them and what to do about them. Pinworms are the most common worm infection in preschool and school-aged children affecting up to around 60%. The reason they are so common is that they are highly contagious and spread by contact. They can even become airborne...
Boost Your Child's Confidence
How to boost your child’s confidence: Preschoolers guide
If I could put “confidence” on a spectrum, 10 would mean walking into a store and demanding a refund for a faulty product. Fortunately for me—and sadly for that poor store manager—that end of the spectrum is where my husband stands. As for me, I used to uncomfortably hang somewhere between a 3 and a 4 on the other end. (It’s not something I’m proud of!) But all that had to change when my preschooler...
Sign up 
Don't miss a thing!
Stay in the loop on all things parenthood as we share tips, hacks, products, inspo & everything in between. We promise not to clutter your inbox.