A delightful and fun way to get children to eat fish and vegetables, make sure they know what the vegetables and fish represent: the "treasure" being cooked peas (emeralds), carrots (pieces of eight) and coley nuggets ( gold nuggets), serve with tomato ketchup (yes, blood!).
2 coley fillets, skinned and boned
1 egg, beaten
6 potato waffles (frozen)
4 tablespoons mashed potato
50g garden peas (frozen)
2 carrots, peeled and cut into rounds
A delightful and fun way to get children to eat fish and vegetables, make sure they know what the vegetables and fish represent: the "treasure" being cooked peas (emeralds), carrots (pieces of eight) and coley fish nuggets ( gold nuggets), serve with tomato ketchup (yes, blood!).
Cut the coley fillets into small chunks (nuggets) and then dip them into the beaten egg before covering in breadcrumbs. Set to one side.
Gently fry the potato waffles until golden brown in a large frying pan with a little vegetable oil; once cooked keep them warm in an oven.
Heat up the vegetable oil in the frying pan and gently fry the coley nuggets, turning them all the time for about 5 minutes, or until golden brown and crispy. Meanwhile, cook the carrots and add the frozen peas 2 to 3 minutes before they are cooked, continue to cook them together. Re-heat some mashed potato, or cook some potatoes and make some mash whilst the fish nuggets are cooking.
To assemble the treasure trove chests: place a little mashed potato on a plate and add two potato waffles as a front and a back, pushing into the mash; cut the remaining potato waffle in half and make two sides, using mashed potato to "glue" together. Fill the chests with the remaining mash, before adding the "treasure" of cooked peas (emeralds), carrots (pieces of eight) and coley nuggets ( gold nuggets), serve with tomato ketchup.
These will serve two children aged about 7 to 12 years old; or one "chest" will be sufficient if shared between two toddlers.
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