Kids' Packed Lunches: Top 5 Recipes

'These little fishcakes have high nutritional value but don't take all the fun out of fishfingers'. Photograph: Jill Mead/The Guardian. I admit that I didn't have a child to feed packed lunch ideas to this week, but each recipe came with an account of how well tried and tested they are, so I can safely say these recipes have a high chance of success in even the fussiest households. From cramming in more veg to giving childhood favourites a healthy makeover, this challenge has produced some super-easy and flavour-packed results. Diane Kitchen's mini carrot cakes had a wonderfully soft crumb, and still managed to still feel a bit virtuous. The bread tarts from Eat_Your_Veg will provide a base for a truly versatile idea; for adults, I may even recreate them with smoked fish and dill. MizPepperpot's baked "fried" chicken was fantastically simple, made from mostly storecupboard ingredients, with all the flavour of southern fried chicken but none of the deep frying. Similarly, Fadime Tiskaya's fruity flapjacks were filling but neither greasy nor stodgy. But my favourite this week was from Christine Bailey; these little tuna fishcakes scored highly on nutritional value without taking all the fun out of fish fingers. The quick tartare sauce is equally lovely, although I couldn't resist a blob of ketchup on the side too. The winning recipe: Italian tuna balls A healthy alternative to fish fingers and perfect for packed lunches. My children are gluten-free so we use gluten-free flour and breadcrumbs. Put the tartare sauce in a little pot and serve alongside the balls. These can be stored in the fridge for up to 2 days. Christine Bailey, Reading Makes around 12 balls 200g tuna in olive oil, drained115g breadcrumbs (gluten-free are available)85g ricotta cheeseZest of 1 lemon1 tbsp fresh basil leaves, finely chopped1 eggBlack pepper Flour, for dustingOlive oil, for frying For the tartare sauce 6 medium gherkins, finely chopped225g creme fraiche2 tbsp fresh parsley, chopped2 tbsp fresh dill, choppedJuice and zest of 1 lemon 1 Tip the tuna in a bowl and mash with the breadcrumbs, ricotta cheese, lemon zest, basil and the egg. Season with a little black pepper. 2 Using floured hands, take spoonfuls of the mixture and roll into walnut-size balls. 3 Heat a little olive oil in a pan and fry the balls in batches over a medium heat for 6-8 minutes until golden and crisp. Alternatively, these can be baked in the oven at 190C/375F/gas mark 5 until golden - around 15-20 minutes. 4 To make the tartare sauce, simply mix all the ingredients together in a bowl, then serve with the fish balls.

Mini carrot cakes

Looking for a way to smuggle some healthy vegetables into your kids' lunch that will also give them enough energy to see them through the afternoon? Try mini carrot cakes. The icing is optional and makes the cake slightly less healthy, but more scrummy. Diane Kitchen, Ilkley Makes 12 175g self-raising wholemeal flour2 tsp baking powder1 tsp cinnamonA pinch of ground nutmeg125g muscovado sugar3 large eggs, beaten150ml rapeseed oil1 tsp vanilla extract250g carrots, finely grated For the icing 75g low-fat cream cheese1 tsp vanilla extract50g icing sugarA handful of chopped apricots1 Line a muffin tray with baking cases, then preheat the oven to 180C/350F/gas mark 4. Sieve the flour and baking powder, cinnamon and nutmeg into a large bowl. Stir in the brown sugar. 2 Make a well in the centre and stir in the beaten eggs, oil, vanilla extract and carrots. 3 Spoon the mixture into the muffin cases, then bake for 25-30 minutes until golden brown. Leave them to cool on a wire rack. 4 Mix the icing ingredients together in a bowl until smooth, pop a small amount on to each cake and sprinkle with chopped apricots. Bread tarts A cinch to make for even the littlest of hands. Somewhere between a toastie, omelette, eggy bread and a quiche, these are a fun and tasty treat to pop into lunchboxes. Try them with tuna, smoked salmon, ham, cooked bacon or leftover roasted meats, and make sure you vary your veggies. Eat_Your_Veg, via GuardianWitness Makes 6-8 tarts 1 tbsp olive oil6 slices medium thickness, very fresh wholemeal bread2 large eggs4 tbsp whole milkBlack pepper1 tomato, finely diced1/3 courgette, finely diced1/2 red pepper, finely diced2 tbsp sweetcornA large handful of mature cheddar, grated1 Preheat your oven to 190C/375F/gas mark 5, then brush the muffin tin with the oil. 2 Flatten each slice of bread a little with a rolling pin, then fit into the muffin tin by squashing around until you have a cup shape. 3 Lightly whisk the eggs and stir in the milk and a pinch of black pepper, then set aside. 4 Fill the bread "cups" with your veggies and a sprinkling of cheese, then pour over the eggy mix. 5 Put in the oven and bake for 20 minutes until risen, firm and golden brown on top. Leave to cool a little before scoffing, or cool completely before popping into lunchboxes. Fruity flapjacks with yoghurt topping These flapjacks are a really tasty way of getting children to eat a few fruit and nuts in one go - the sweetness comes mainly from the fructose in the fruit. They keep fresh in the fridge for about a week. Fadime Tiskaya, via GuardianWitness

Makes 14-16 70g butter230g oats200ml orange juiceZest of 2 oranges180g (about 2) sharon fruit (persimmon), peeled and pureed60g plain yoghurt100g grape molasses or honey100g dried apricots or figs, chopped75g sultanas80g walnuts, chopped110g sesame seeds1 Preheat the oven to 180C/350F/gas mark 4. Line a 24x30cm x 8cm deep rectangular baking tin with baking parchment or foil and set aside. 2 In a large nonstick pan, melt the butter, add the oats and fry for about five minutes, stirring every now and then until the oats turn brown. Then let the mixture cool. 3 Meanwhile, in a large mixing bowl mix together the orange juice, zest, sharon fruit, yoghurt and grape molasses or honey. Add the oat mixture followed by the dried fruits, walnuts and sesame seeds and combine it all until you get a thick batter. 4 Pour the mixture into the baking tin and with a back of a spoon, press the mixture evenly into the tin. Bake for about 25 minutes until the top is golden brown. Let it cool then put it in the fridge for couple of hours until it all sets so it can be sliced easily. Slice into thin rectangular bars. Baked 'fried' chicken My daughter and I are part of a Caribbean carnival dance troupe. Every summer we tour the country to dance through the streets to Soca music. If I'm on packed-lunch duty, I supply my baked "fried" chicken. MizPepperpot, via GuardianWitness For the crumb coating 100g melba toast3 tbsp semolina3 tbsp plain flour1 tsp celery salt1 tsp paprika 1 tsp cayenne 1 tsp oreganoSalt and black pepper For the chicken 1 tbsp light mayo1 tsp Dijon mustard8 pieces of skinless chickenOil 1 Preheat the oven to 190C/375F/gas mark 5. Blitz all the crumb ingredients together until a coarse crumb is achieved. 2 Mix the mayo and the mustard, then spread it all over the chicken. Pour the crumbs into a freezer bag, then add the chicken and shake until evenly coated in the mix. 3 Put the coated chicken on a wire rack (this ensures all-round crispiness) over a baking tray, and spray or brush with oil. Bake for around 40-50 minutes, or until cooked and crispy.