I hate all things seafood. I am one of those that wishes I liked seafood, but I just can’t bring myself to eat it. I have tried to eat salmon here, trout there, even shrimp. With that confession, I have realized that I want my kids to hopefully have a different experience. So, I decided to start with fish sticks.
Bubby has tried some different types of fish here and there but I wanted to have something easy and accessible to make at home for him. I came across this homemade fish stick recipe and decided to add some of my own favorite extra nutrients to it.
I like to add an extra healthy dose of sweet potatoes for flavor with added quinoa and flax seed!
Check out these sneaky, extra healthy homemade fish sticks! What’s great about these is that you can totally and easily make them in bulk and freeze them. Then, when you need a quick lunch for your toddler, you can grab them from the freezer and zap in the microwave for only a minute!
I like this recipe too because we use a hand masher and that lets Bubby get involved in the cooking!
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3 to 5 Large Sweet Potatoes, boiled and peeled
1/2 cup – 3/4 cup of cooked quinoa
1 can of Tuna (I prefer canned tuna in water)
2 Tablespoons of flax seed
3/4 cup of shredded cheddar cheese
4 Tablespoons of melted butter
STEP ONE: Preheat oven to 350 degrees. Personally, I like to utilize my time when I make this, especially since I typically make them during nap time. While you’re prepping the potatoes, go ahead and get your quinoa cookin and stewin. I peel the sweet potatoes with a knife. It’s just easier that way since they are such a tough potato. Once I peel and dice my sweet potatoes, I get them boiling just like I am making mashed potatoes.
STEP TWO: Go ahead get a large bowl, add the tuna, melted butter, flax seed, and cheddar cheese. Once the sweet potatoes and quinoa are done cooking, add them to the tuna mixture. You can use beaters or a hand masher to bring it all to a smooth consistency.
STEP THREE: Get your breadcrumbs out.
Quick digression on breadcrumbs! (I use homemade ones from my homemade bread. Also, it’s super easy to make homemade breadcrumbs from simple ingredient store bought bread. If you look at the ingredients on actual store bought breadcrumbs, it’s crazy! You’re better off making it from a loaf of bread and then freezing them! They freeze great and will last you a long time!)
*Spread your breadcrumbs on a plate. Roll the tuna stick mixture into “sticks” and then roll them in the breadcrumbs.
Of course I use my ever trusty silicone baking mats. Seriously, I blab about these ALL THE TIME. Nothing ever sticks and they are soooo easy to clean!
STEP FOUR: once you’ve got them on your cookie sheets, bake them in the oven for about 20-25 minutes until they are crispy and golden on the outside.
STEP FIVE: Once they cool completely, I just leave them on the pan for a while and then stick them in the freezer on the pan. If this doesn’t work for you, you could layer them on wax paper in Freezer Ziploc bags and lay them flat in your freezer.
TO EAT: Just pull out a few, cover them with a napkin and zap them for about one minute. Always check the center for hot spots as potatoes seem to have those easily. Trust me. I know from experience!
I love how the sweet potato adds a subtle sweet flavor that masks the quinoa (which can be slightly bitter).
What about you ladies? Any tips to add to our fish sticks?