Chef Mark Russell prepares an inexpensive and nutritious meal using ingredients that food banks need the most.
Banana Peanut Smoothie
Ingredients:
- 4.5 fl oz President's Choice Organics Banana Purée Baby Food
- 1 oz No Name Peanut Butter
- 1/2 cup 2 per cent milk
Directions:
Place in a blender and blitz until smooth.
Creamed Corn
Ingredients:
- 1 oz onion
- 1 Tbsp. olive oil
- 5 oz No Name canned corn
- 1 oz President's Choice creamed corn baby food
- 2 fl oz vegetable stock
- Pinch salt
Directions:
Soften the onion in the olive oil with a pinch of salt. Add the tinned corn and vegetable stock and bring to a simmer. Allow the mixture to cook for 5 minutes and add the creamed corn. Cook for another 4 minutes. Blitz until smooth.
Salmon Lentil Croquettes
Ingredients
- 540 mL No Name Whole White Potatoes
- 3 oz No Name lentils
- 5 oz can No Name sockeye Salmon
- 1 oz chopped parsley
- 2 Tbsp. President's Choice creamed corn baby food
- 1/4 tsp cayenne pepper
- 1 cup seasoned flour
- 1 beaten egg
- 4 oz white bread crumbs
- 1 oz chopped parsley
- 2 fl oz olive oil
- Pinch of salt
Directions:
Cook the tinned potatoes with a pinch of salt. Drain and mash until smooth.
Drain the lentils and salmon and fold them through the potatoes, adding the creamed corn and chopped parsley. Season the mixture with a pinch salt and cayenne pepper. Mould into small croquettes, about 2 oz pieces.
Flour croquettes with egg and breadcrumb and chill in a fridge until ready to cook.
Fry croquettes gently in cooking oil and drain on kitchen paper.
Spoon the creamed corn and top with a mini croquette. Finish with a piece of crisp parsley and a little olive oil.