Mini Sandwich

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Cooking food for our little ones is really a struggle. It is a challenge everyday to think and cook for my 1 year old daughter it’s like a trial and error experiment with her. She sometimes takes it or worst not at all even to taste especially VEGETABLES. It is like a horrible stuff for her. Whenever she sees green or any vegetables on the plate it won’t take 1 second for her to decide and sadly it is always a “no”. Most of the kids at this age like finger foods so as a result I came up with this recipe.

 

Ingredients:

Meatball:

  • 300g minced beef( I choose lean beef)
  • half of yellow, green bell peppers finely diced
  • fresh thyme
  • 1 tsp smoked paprika
  • 1 beaten egg
  • Salt & G. Pepper
  • 4 slices of wholemeal bread

You will need any slices of bread but with this recipe I used wholemeal bread. For the mini round shape I use the smallest dough cutter.

Courgette Fingers:

  • 1 medium size courgette slice into batons
  • Pane( plain flour, beaten eggs, breadcrumbs)
  • touch of dry thyme
  • Salt& pepper to taste
  • Oil for deep frying

Terms: Pane  is a term use in professional cookery when coating with flour, egg and breadcrumbs mostly use in food fingers such as fish, vegetables, chicken.

Other Ingredients:

  • slices of mature cheddar cheese
  • kid’s friendly pickles(you can make your own if you have time and it is very handy)
  • slice of cherry tomato
  • Mayonnaise sauce (I made mine for this but you can buy ready to use from the shop)
  • lettuce

Method:

  1. For meatball mix  all the ingredients in a bowl until well combined. Shape into small balls and press a little bit in the middle to flatten it. Place on a baking tray make sure to put a greaseproof paper. When it’s done cover with cling film, chill into the fridge for 15-30 minutes to set.
  2. Meanwhile season the flour with salt & pepper and dry thyme and coat the courgette with flour, egg and breadcrumbs(pane). You can either chill this in the fridge or fry straight away. For frying use a deep pot and fill with cooking oil until it is deep enough to cover the whole vegetable.Another thing to remember is to make sure your cooking oil is very hot before putting in your vegetable.
  3. Dry the fried courgette using tea towel and leave it there for few minutes.
  4. Next is get a flat grill pan drizzle with oil t so the burger pate doesn’t stick to the pan. Cook the pate 2 minutes each side or until it is well done. This is for the kids so make sure when cooking meat they are well done to avoid food poisoning or upset tummy. Set aside.
  5. Put the bread in the oven for few minutes to toast it @ 200C/180F.
  6. To assemble the sandwich,  place the cheese on top of a bread in the oven to melt. Take it out and put the burger pate, pickling, lettuce, tomato, mayonnaise lastly top it with the other bread and use a skewer to lock it. Serve with the courgette fingers.

Tips for Tools:

I use this flat grill pan to cook the burger pate.

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