Healthy Chicken Frikkadels for the Little Ones

Healthy Chicken Frikkadels for the Little Ones

Photography by Darren Bester

Chicken Frikkadel’s with Apple & Parmesan – so healthy your toddler can eat them too ! 

Hudson is definitely his Mother’s child because my boy loves his food ! He may look just like his Dadda but he has his Mamma’s appetite 🙂  He just loves these tasty little frikkadels and its one of my favourites too because its so versatile (and tasty … I don’t have any trouble eating his leftovers *blush*).  

Make a big batch and you can use them for lunches, dinners and even on their own as a little protein snack.   They work really well for meals outside of the home, because they can be enjoyed cold too!

These frikkadel’s freeze well & can be defrosted in the microwave in 1 and a half minutes – Which is a real life safer when you have a hungry little one waiting for a meal.  If you packing it in for a meal on the run, then its great that it’s frozen because it helps keep the lunchbox cool and due to its small size, it defrosts quickly, ensuring its perfectly chilled by meal time.

Yield: 38 Frikkadel’s of 30grms each 

Ingredients:

coconut oil / olive oil for frying 

600grms boneless and skinless chicken thighs – blended in a food processor until smooth

3 onions

fresh breadcrumbs from 4 slices of bread 

3 cloves garlic

handful fresh thyme, finely chopped

handful fresh parsley, finely chopped 

2 granny smith apples, peeled & grated

60grms parmesan cheese, finely grated

3 eggs, beaten 

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Method: 

Pour the coconut oil / olive oil into the pan and warm, add the onions and garlic and sauté until soft – set aside.   In a mixing bowl, add the minced / pureed chicken, breadcrumbs, fresh herbs, eggs, apple, parmesan and add the onion mixture. Stir well to combine.  

Preheat the oven to 180ºc

Heat a little coconut oil / olive oil in pan/s and fry gently in batches to brown on both sides.  Line a baking tray with baking paper and place the fried frikkadels onto the tray and pop into the oven for 10 minutes.  Remove and place on a cooling rack until cool.  

At this point, you could refrigerate a few frikkadels for your next meal.  With the remaining frikkadels, you can portion and freeze for up to 3 months.  I freeze x 2 frikkadels per portion by wrapping in clingfilm and then putting all the wrapped portions in a freezer bag, sealed and labelled with the date.  As and when needed, I remove a portion and microwave on high for 1.5 minutes. 

Serving Suggestion: Serve with mash potato and vegetables / Serve with baby cherry tomatoes, cheese blocks and cucumber for a finger lunch or dinner. 

Chicken Lettuce Wrap with a Coriander Yoghurt Dressing

Chicken Lettuce Wrap with a Coriander Yoghurt Dressing

Photography by Darren Bester

I love chicken wraps, not only are they super tasty but they healthy too!  Its always so well received by my family that I almost feel a little guilty because it took just minutes to throw together.

Just when you thought it couldn’t get any healthier, we throwing out the wheat and wrapping it up in a lettuce leaf instead …

Yield: 1

Ingredients:

1x 80grm chicken frikkadel (recipe here)

1 large crisp lettuce leaf 

few slices chopped tomato 

few slices cucumber 

few slices carrot 

For the Coriander Yoghurt Dressing:

Yield: 250ml (will be suitable for a few wraps)

1 cup coriander, roughly chopped 

1 cup fat free greek yoghurt 

3 spring onions, chopped 

good squeeze of lemon juice 

Method: 

For the dressing – put all ingredients together and blend.  Adjust lemon juice seasoning to taste.  

To assemble wrap:  Cut frikkadel in half and place inside the middle of the lettuce leaf, drizzle over a little yoghurt dressing, sprinkle with tomatoes, cucumber and carrot, drizzle over a little more dressing and fold lettuce leaf over to close your wrap.  Cut in half and enjoy!

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Beetroot, Walnut & Bocchini Salad

Beetroot, Walnut & Bocchini Salad

Photography by Darren Bester

Yield: 10, as a side

Ingredients: 

5 Bunches Beetroot, boiled, peeled, cooled & cut into quarters 

200g Walnuts, broken into smaller pieces  

300g Bocconcini Mozzarella Balls 

2x 120g Rocket Leaves, roughly torn or punnet micro herbs  

Drizzle of Olive Oil 

Couple of squirts of Lemon Juice 

Few drizzles of Honey 

Salt & Black Pepper 

Method: 

Whisk together the olive oil, lemon juice, honey, salt & pepper and pour over the cooled beetroots and marinade in the fridge for a minimum of 30 minutes. 

Drain the Bocconcini balls and season with a dash of olive oil, salt & pepper, set aside. 

To assemble, combine the marinated beets, walnuts and rocket and toss delicately.  Spoon onto serving platter and carefully place the Bocconcini balls amongst the other ingredients. 

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This recipe was featured on The Pretty Blog – You can view the post here

Also visit here to see the full menu and beautiful setting we created for our Lunch Celebration!