Fish Cakes Toddler Finger Food

One food that has good nutrition is fish, especially for children. This fish cake will be a great menu for your kids, who will be their favorite toddler finger food.

Ingredients:

• 1 x pack fish pie mix (cod, salmon, smoked haddock etc, weight around 320g-400g depending on pack size)
• 3 spring onions , finely chopped
• 100ml milk
• 450g potato, peeled, large ones cut in half
• 75g frozen sweetcorn, defrosted
• handful of grated cheddar cheese
• 1 large egg, beaten
• flour, for dusting
• olive oil, for frying

Method:

• Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
• Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ - 2 mins until just cooked. If you don’t have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.
• Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
• Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.

recipe and image: bbcgoodfood

Pumpkin Sooji Toddler Finger Food

Pumpkin is a good ingredient for making toddler finger food, which will provide good nutrition for children's bodies. You can try this finger food, and see what your children do with this pumpkin food.

Ingredients:

• 1/2 cup Pumpkin Puree
• 1 tsp Butter
• 1 cup Sooji
• 1 cup grated cheese

Method:

• Melt the butter in a kadai.
• Add the pumpkin puree to it.
• When it comes to a boil, add the sooji to it and let it simmer till sooji is cooked.
• Switch off and let it cool.
• In a baking dish, add the grated cheese and pour this mixture in it.
• Preheat the oven to 180 degrees and bake for 20 to 25 minutes till cheese turns golden.
• Cool the mixture and cut into fingers.

recipe and image: mylittlemoppet

Spinach Fritters Toddler Finger Food

If your toddler does not like green vegetables, it will certainly make you dizzy, because green vegetables are very good for the health of the child's body. You can try this spinach fritters for your toddler, this is a good toddler finger food recipe.

Ingredients:

• 1 cup spinach leaves, washed
• ½ cup cottage cheese, crumbled
• 1 potato, boiled and mashed
• Salt to taste
• 1 tsp chaat masala
• 1 tsp garam masala
• Red chilly powder (optional)
• 1 green chilly
• 4-5 cloves garlic
• 1 inch ginger
• ¼ cup roasted gramflour
• 1 tbsp cornflour
• Bread crumbs for rolling

Method:

• Boil enough water in a pan with ginger,garlic and green chilly.
• Once the water boils, turn off the stove.
• Add spinach to the pan and let it stay there for 5 minutes.
• Strain everything and keep aside. Once cool, grind it to a paste.
• In a bowl mix together potatoes, cheese, gram flour,salt and all the seasonings.
• Add the spinach paste to the potato mix. Mix well till combined.
• Make small patties of the mixture. Dip each patty in cornflour and then roll it in bread crumbs.
• Shallow fry the patties till brown on both sides. Serve with curd dip or coriander chutney.

recipe and image: mylittlemoppet

Mini S'mores Toast Toddler Finger Food

This mini s'mores toast is a food that looks funny, and this is a toddler finger food recipe that you can try, and you serve it to your toddler.

Ingredients:

• 225 g dark chocolate buttons
• 2 tbs caster sugar
• 2 tbs honey
• 2 tbs grapeseed oil
• 2 tbs icing sugar
• 3/4 tsp sea salt
• 1 packet white marshmallows
• 1 stick French bread

Method:

• Melt the dark chocolate buttons in the microwave in short bursts of 20 seconds each.
• Now add the caster sugar, honey, grapeseed oil, icing sugar and sea salt to the melted chocolate. Stir until it's all combined and smooth. Put it aside while you do everything else. It will thicken a little over time.
• Slice the bread stick into thin rounds. Toast them under the grill until they are golden on both sides.
• Spread each round with chocolate spread and top with one marshmallow each. Place under the grill again and keep an eye on them. Take them out when the tops turn golden. (Takes about 30 seconds, so keep your eyes on your fries!)
• Put them on a platter and serve them warm. They won't last long!

recipe and image: kidspot

Cauliflower-Carrot Cheesy Tots Toddler Finger Food

One of the toddler finger foods that you can coab is this cauliflower-carrot cheesy tots, made from healthy ingredients, vegetables, of course, will make toddlers like and will certainly give good things to their bodies.

Ingredients:

• 2 medium carrots (about 8 1/2 ounces), peeled, coarsely chopped
• 8 ounces cauliflower florets
• 5 tablespoons vegetable oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 cup shredded Parmesan (about 1 ounce)
• 1/2 cup shredded sharp cheddar (about 1 ounce)
• 1 garlic clove, finely chopped
• 3 tablespoons chopped chives
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups panko (Japanese breadcrumbs), divided
• Nonstick vegetable cooking spray
• 1 cup all-purpose flour
• 3 large eggs
• Ketchup, for serving

Method:

• Pulse carrots and cauliflower in a food processor (or grate carrot on smallest holes and cauliflower on largest holes of a box grater) until rice-like in texture. Transfer to a large heatproof bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap and let cool slightly.
• Meanwhile, mix cheeses, garlic, chives, pepper, 1/2 cup panko, and remaining 1/2 tsp. salt in a medium bowl. Stir in carrot mixture until well combined.
• Spray a rimmed baking sheet with nonstick spray. Using your hands, roll tablespoonfuls of carrot mixture into tater-tot shapes. Transfer to prepared sheet, then chill at least 10 minutes.
• Place flour in a shallow baking dish. Mix remaining 1 cup panko and 4 Tbsp. oil in another shallow dish. Lightly beat eggs in a shallow bowl. Working in batches, toss tots in flour, then dredge in egg, shaking off excess, then coat in panko mixture. Return to baking sheet and chill at least 10 minutes or up to 1 hour.

To Bake:

• Arrange a rack in center of oven and preheat to 425°F. Set a wire rack inside a rimmed baking sheet. Spray with nonstick spray, then transfer tots to rack. Bake tots until deep golden brown and cheese is melted (check by piercing a tot with a paring knife), 22–25 minutes. Serve immediately with ketchup.

To Fry:

• For extra-crispy tots, fill a large, deep-sided skillet with 1" vegetable oil and heat over medium to 350°F. Working in batches, fry tots, flipping halfway through, until golden brown and crispy, about 2 minutes per batch. Using a slotted spoon, transfer to a paper towel-lined platter or baking sheet. Serve immediately with ketchup.

Do Ahead:

• Tot mixture can be formed but not breaded 1 day ahead; cover loosely with plastic and chill.

recipe and image: epicurious

Salmon Croquettes Toddler Finger Food

Ingredients:

• 400g (2 cups) Mashed Potato *Note 1
• 250g (8.8oz) Cooked Salmon *Note 2
• 2 Spring Onion (Green onion / scallion), finely chopped
• 2 tsp Fresh Lemon Juice
• 1 tbsp Chopped Fresh Parsley
• 1 tbsp Chopped Chives
• 65g (1/2 cup) Peas
• 1 tsp Wholegrain Mustard
• 2 Eggs
• 60g (1 cup) Panko Breadcrumbs *Note 3

Method:

• In a large mixing bowl add the potato, salmon, spring onion, lemon juice, parsley, chives, peas, mustard and 1 egg (beaten). Mix until combined but try not to overmix, leaving some texture. 
• Take a heaped tablespoon of the mixture and form into croquettes. I made 19. Place on a baking tray and chill for at least 15 mins. *Note 4
• If baking, preheat the oven to 180C / 360F.
• Beat the remaining egg and place in a shallow dish. Place the breadcrumbs in a separate shallow dish. 
• Dip the croquette in the egg and then coat in the breadcrumbs and return to the baking tray. Repeat for all croquettes. 
• Spray or lightly drizzle with oil. Place in the oven for 20 min, until cooked through and golden. 
• Alternatively, heat a non-stick frying pan over a medium / high heat. Add 2 tbsp of oil and gently place the croquettes in the frying pan. Fry for around 4-5 min on each side. 

Recipe Notes:

• I do not add anything to my mashed potato when making croquettes. However if you have leftover mash, made with butter and milk etc, then you can still use it.
• I used canned salmon in this recipe but cooked fresh salmon works well too. Remove all bones and skin.
• I like to use panko breadcrumbs as I love the crispy results it gives, you can use any breadcrumb though.  OPTIONAL (if baking and you want to achieve a more golden look to your croquettes) Place breadcrumbs on a baking tray, spray with oil and bake on the top shelf for around 10 mins (until golden)
• Chilling allows the mixture to firm up and makes it easier to coat and cooks better.

recipe and image: https://www.healthylittlefoodies.com/