Carrot & cheddar soup with toast soldiers
A clever and tasty way to disguise carrots for young ones
Tuna balls with pea & sweetcorn pasta
- Preparation and cooking time
- Total time
- Ready in 30-40 minutes
- Easy
- Enough for 4 child portions
Skip to ingredients
For the tuna balls
- 200g can tunain oil
- 85g fresh breadcrumbs
- 50g cheddarfinely grated
- 1 large egglightly beaten
- 1 tbsp chopped fresh chives
- 2 tbsp sunflower or olive oilfor frying
- tomato ketchupto serve
For the pasta
- 100g small pastashapes
- a handful of frozen peas
- half a can creamed-style corn
Nutrition: per serving
- kcal517
- fat26g
- saturates6g
- carbs52g
- sugars4g
- fibre2g
- protein23g
- salt1.78g
Method
step 1
To make the tuna balls, tip the tuna and its oil into a large bowl and stir in the breadcrumbs and grated cheese. Add the beaten egg and chives, then season with a pinch of salt and stir again until everything is well mixed.
step 2
Form into 12 balls the size of ping-pong balls, then chill until you’re ready to cook.
step 3
Cook the pasta according to packet instructions, dropping in the peas for the last couple of minutes. Meanwhile, heat the oil in a non-stick frying pan over a medium heat and fry the balls for 8-10 minutes, turning often, until they’re golden brown. Drain them on kitchen paper and keep warm.
step 4
Drain the pasta, return to the pan and add the corn. Heat gently for a minute, stirring occasionally, until heated through. Serve with ketchup.
