Mini chef
Utensils
Apron
baking paper
Baking tray
Bowl
Oven mitts
Paring knife
Peeler
Rösti grater
Scissors
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
deep plate
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Sweet potatoes
Peel the sweet potatoes and cut into wedges, remove the needles from the rosemary and mix the sweet potatoes, cornflour, salt and pepper in a bowl. Add the oil, mix. Spread the sweet potatoes on a baking tray lined with baking paper.
Fish fingers
Cut the fish into strips approx. 2 cm wide, season. Empty the flour and quinoa into two separate shallow dishes. Beat the egg in a deep dish. Toss the fish in the flour, shake off the excess, dip in the egg and then in the quinoa, press firmly on the coating. Place the fish fingers on a baking tray lined with baking paper, brush with oil, season with salt.
To cook
Roast the sweet potatoes in an oven preheated to 180°C (convection) for approx. 25 mins. Add the fish fingers, cook for approx. 20 mins.
Dip
Roughly grate the cucumber, add to the yoghurt, stir. Chop the chives into the dip using scissors, season. Serve the dip with the fish fingers and sweet potatoes.
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