Lunch

Baked fish balls

35 minCooking time from 3 yAge 10–12 small fish ballsServings

Possible allergens: Fish, egg, wheat (breadcrumbs)

Ingredients

• 300 g boneless white fish fillet
• 1 small boiled potato
• 1 egg
• A little dill
• 1 tbsp breadcrumbs

Method

1. Preheat the oven to 190°C.
2. Carefully remove any bones and chop or mince the fish.
3. Mix with mashed potato, egg, dill and breadcrumbs.
4. Shape small balls and bake for 20 minutes.

Note for parents: Break a fish ball open before serving to check for bones.

Do not give children aged 2–4 small, hard, round foods (grapes, cherries, nuts) whole — they are a choking hazard. Introduce honey, nuts and other allergens in small amounts. If your child has special dietary needs, consult a doctor.

These tips are general information — not developmental norms, a diagnosis or individual medical advice. If you have concerns, consult a paediatrician or child psychologist.