Brain Balls

Makes 10-12

1x 175g / 6 oz can of salmon, drained
3 large potatoes, mashed
2 medium eggs
2 mild spring onions, finely chopped
1 tspn parsley, finely chopped
About 150ml / 5 fl oz rapeseed (canola) oil
Tomato ketchup, to serve

Mix all the ingredients, except the oil, together. Form into small golf ball sizes.

Shallow fry in the oil, drain on kitchen paper and serve with the tomato ketchup.

Like all the oily fish salmon is a wonderful source of the omega-3, 6 and 9 fatty acids that children’s brains must have in order to develop and function. With lots of extra energy from the potatoes, protein and protective B vitamins from the eggs and the immune boosting benefits of onions makes these brain balls a popular must have with the kids.

They’re equally delicious cold as well as hot and are perfect for a packed lunch with sticks of cucumber, carrot and a crusty roll. As long as you buy good quality tomato ketchup without additives and the minimum amounts of sugar and salt, let the kids indulge as it’s a super-rich source of lycopene.

Michael’s tip

If you’re sending the children off to school with a packed lunch that contains fish, meat or poultry, it’s much safer to use a cold bag with a couple of freezer blocks. This is just as important in the winter as most schools are desperately over heated and the youngsters are just as likely to put their packed lunch on the radiator.