sweet potato + brown rice patties - for humans of all sizes

Borne from a need to use up everything in our fridge before our next weekly shop and also squeeze a few colours of the rainbow into one food item, these patties turned out a winner for both big and little, so a double win in our case.  They are perfect served with either a green salad or salsa and an egg.  Also simple to grab and eat on the run.  Super yum!

sticky fingers

sticky fingers

big people size.

big people size.

USE THIS
1 sweet potato (large)
3 potatoes (large)
handful of spring onions (chopped)
handful of spinach leaves (rough chopped)
handful of kale (rough chopped no stems)
2 cups cooked brown rice
1 egg
1/4 - 1/2 cup tapioca flour (may need more depending on how wet your mix is)
tsp cumin powder
S + P to taste
*mixed topping of your choice, I used black sesame seeds, pumpkin seeds, nutritional yeast and crushed nuts if you've already allergy tested your little one.

 

WHAT NEXT
1. Mix everything together in a mixing bowl.  If the mix is too wet to roll, then add a bit more tapioca flour until you get a mix you're happy to roll.  
2. Put the mix in the fridge for around 30 mins and allow to firm up.
3. Preheat your oven to 200 degrees (if your oven runs hot, lower this a little to 180)
3. Take portion sizes that match the appetite of a big and a little person and roll these out and place with a bit of space in between on a lined baking tray (they are great kept in the freezer)
4. Squish your balls down lightly to form a round patties shape.
5. Press into the top of each, the mix of seeds, nuts etc that you have chosen.
5. Bake in oven for approx. 20 mins total, check at the 10 minute mark to make sure they are browning nicely and not drying out.  Take out earlier if you find they are drying out as they will already be cooked, the extra time is to ensure a nice crust and shape.  

 

IMPORTANT NOTES
About the mix - A wet mix can still bake well but it's best if it can hold it's shape a little. If your mix is too dry, either add another egg or keep adding coconut milk slowly until you're happy with a rollable consistency.  You want to avoid having a mix that's too solid as it will dry out as it bakes.  Once rolled, you should be able to squish them down quite easily to form patties.  

These will last in the fridge in a sealed container for up to 5 days and I would suggest heating them up again in a pan so they get crispy on the outside x

egg pancakes - all the veg

In trying to keep a low waste household, especially when it comes to food, these little pancakes are a super quick and simple way to tick a few boxes in your day.  Bonuses being, they're incredibly easy for little ones to eat and tend to rate lower on the 'left a million crumbs and chewed food pieces on your table/floor/furniture/surrounding humans scale' when you're not in your own home.

USE THIS
3 eggs
1/2 carrot (grated)
1/2 zucchini (grated skin on)
1/4 cup of tinned lentils
small handful fresh coriander (chopped)
1/4 tspn tumeric
pinch of paprika
twist of cracked pepper

*Feel free to use any veg you have available in your fridge as long as it can be grated or chopped into smaller pieces to allow for quick cooking to take the raw veg edge off.  
Additionally, feel free to use any spices you are keen on giving your little one to broaden their palate and encourage an adventurous eater.  (Depending on the age of your child, you may need to check what spices you feel will be appropriate, Willow is currently 12 months.)

WHAT NEXT
1. Mix everything together in a mixing bowl.
2. Heat coconut oil in a frying pan
3. Spoon tablespoons of mix into the pan and allow to cook for a minute or so before flipping over.
4. Continue to cook for a few extra minutes until golden brown.

These will last in the fridge in a sealed container for up to 5 days x