by Diana
Everyone knows I am not friends with quinoa - I’ve spoken against it on previous posts but I’ve also promised to redeem the dull grain with courageous recipes that aim to change my opinion and convert me once and for all. I am using our son as a pilot here and made for him these sweet potato and quinoa cheesy patties. My hope is that we could all share a fun vegetarian dinner and I’ll assess the dish’s level of success according to the number of patties we manage to dodge- here is for the many uncivilised family meals ahead!
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| © The Teaspoon |
Ingredients
(Yield: 6-8 patties)
1 Sweet potato - boiled and mashed
100 g quinoa- cooked (ratio is 1:3 water)
1/2 shallot finely chopped or grated if you prefer
A handful of parsley- finely chopped
1 tsp ground cumin
1 tbsp extra virgin olive oil
3 tbsp grated cheese (I used Parmesan).
1 egg- beaten
Olive oil spray- to grease your pan
Method
Combine well all ingredients in a bowl. Refrigerate for about 15-20 min. Use your hands to assemble small patties (adult bite size which is perfect size to allow baby to grab them himself)- 10cm diameter.
Heat a skillet over medium heat. Add a little oil to the pan, or spray really well with cooking spray. Cook the patties for approximately 2-3 min on each side or until golden and crisp. Remember to serve them warm but not too hot so baby’s gums don’t burn.
To make this a complete adult meal serve with an avocado mash and a green fresh salad drizzled with lemon and olive oil. Add some seeds for texture and maybe some baby sweet corn or any vegetables of your choice. Enjoy!
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| © The Teaspoon |
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| © The Teaspoon |
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| © The Teaspoon |
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