Your go-to healthy and easy recipe for kids

Looking for some recipe inspiration to get the kids to eat healthier? We’ve got just what you need!

Sweet Potato Fish Cakes with Lemon Mayo Dip, a delicious recipe from B-well – it is easy and healthy and always a favourite at any occasion.

Ingredients:

•         1.6 kg sweet potatoes, diced
•         50 g frozen peas
•         ½ bunch fresh chives, finely chopped
•         3 cans tuna, drained
•         1 tablespoon lemon juice
•         1 large egg, beaten (or 3 tablespoons B-well Sandwich Spread as an egg replacement)
•         1 tablespoon plain whole wheat flour, plus extra for dusting
•         2 tablespoons B-well Canola Oil
•         1 small onion, chopped
•         Salt and pepper to taste

For the dip:

•         2 tablespoons B-well Thick & Creamy Mayonnaise
•         1 tablespoon plain yoghurt
•         1 teaspoon lemon juice

Method:

1.     Preheat the oven to 180°C.
2.     Boil the sweet potatoes and frozen peas in water until tender. Once cooked, drain and allow them to cool completely.
3.     In a mixing bowl, combine finely chopped chives, drained tuna, and lemon juice.
4.     Add the beaten egg (or B-well Sandwich Spread), salt, and pepper to taste.
5.     Mash the sweet potatoes and peas, then mix into the tuna mixture until well combined.
6.     Lightly dust your hands with flour. Divide the mixture into eight equal parts and shape into fish cakes.
7.     Spray a baking tray with cooking spray. Place the fish cakes onto the tray and bake for 5 minutes.
8.     For the dip, mix mayonnaise, plain yoghurt, and lemon juice in a bowl.
9.     Serve the sweet potato fish cakes with the lemon mayo dip.

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