Fish Cakes With Roasted Sweet Potatoes | Cooking For Kids 3 скачать в хорошем качестве

Fish Cakes With Roasted Sweet Potatoes | Cooking For Kids 3

Michael Underwood is back in the Scoff kitchen cooking up a storm. This week he shows you a great child friendly recipe idea of fish cakes with roasted sweet potato, perfect for making with the children and full of added healthy benefits. Subscribe! http://www.youtube.com/subscription_c... Check Out Our Channel Page:    / videojugfoodanddrink   Like Us On Facebook!   / 382470928450558   Follow Us On Twitter!   / videojugfood   Watch This and Other Related films here: http://www.videojug.com/film/fish-cak... INGREDIENTS: 450 g White Potatoes 320 g Sainsbury's Fish Pie Mix 500 ml Milk 2 Large Sweet Potatoes 75 g Sweetcorn 200 g Green Beans Packet of Breadcrumbs 1 Onion 1 Egg 3 tbsp Plain Flour 50 ml Single Cream 100 g Cheese Butter 2 Bay Leaves Chopped Parsley Olive Oil or Coconut Oil STEP 1: POTATOES Peel the white potatoes, chop into quarters and add to a pan of salted cold water. Bring to the boil and cook until they become soft. Test by pushing in a knife and see if the potato slides off. Drain and mash adding the cream, butter and salt to taste. The mash should be fluffy, not wet. STEP 2: ADD INGREDIENTS Add 400ml of the milk to a large bottomed pan, add the bay leaves, onion and the fish pie mix. Slowly bring to a gentle boil, poaching the fish until the milk begins to bubble. Drain the milk and remove the onion and bay leaves. Add the fish, grated cheese and sweetcorn to the mash and carefully combine without breaking up the fish too much. Allow this to cool completely. STEP 3: SWEET POTATOES Once the fish mixture has cooled peel the sweet potatoes and chop into 1cm thick pieces. Add to a pan of cold water and bring to boil until tender, but not too soft. Drain and place on a foil covered baking tray with a little oil. Bake at 180 degrees until golden brown, turning once. STEP 4: FORM FISH CAKES AND COOL You can begin making the fishcakes. Using flour on your hands, form the fish cake shapes. You can change the size depending on the age of your child. Then cover them with a light coating of egg and roll them into the breadcrumbs. Once you’ve done them all, put them in the fridge to cool for at least half an hour. STEP 5: COOK Once cooled, shallow fry your fish cakes in oil until golden brown and heated through. STEP 6: GREEN BEANS Finally add the green beans to a saucepan of boiling water and cook for four minutes. STEP 7: FINISH AND SERVE Serve the fish cakes with the roasted sweet potatoes and green beans.