You'll love this easy dinner fix from Talida from @hazel_and_cacao, a great way to get some extra veggies into little mouths!!
"Patties are the perfect way to pack in different vegetables, legumes and wholegrains in a compact little size. They are one of my toddler’s favourite foods and I love feeding them to him because I know he’s eating a balanced portion of goodness. The inspiration for these patties came from falafels. In fact these are definitely going to be replacing the store-bought falafels that I used to buy. They don’t taste the same but they still work well with similar flavours like tzatziki." @hazel_and_cacao
- 2 small-medium sweet potatoes
- 1 onion
- ½ tsp salt
- 1 flax egg (1 TBSP ground flax seeds mixed with 3 TBSP water)
- 1 400g can chickpeas- drained and rinsed
- 1 cup chopped kale
- 3½ TBSP of good quality bread crumbs
- 3 TBSP nutritional yeast
- Pierce sweet potatoes with a fork and microwave them on high for 10 minutes. If they are not cooked after 10 minutes, cook for a few more minutes until soft and.
- Make flax egg and set aside for a few minutes until it thickens and gels.
- Cut the cooked sweet potatoes in half lengthways and scoop out the flesh. Pop the sweet potato flesh along with all the other ingredients in a large food processor. Process until the mixture comes together, you will need to stop to scrape down the sides from time to time. It should be sticky but easily mouldable. If it is too wet, add more breadcrumbs, if it is too try, add a little water.
- Form into pattie shapes with hands and place on a lightly greased baking tray. You can roll the patties through some extra breadcrumbs before putting them in the oven if you like. I like to spray the top with a little propellant-free avocado or olive oil spray to help them crispen slightly.
- Bake for 30-35 minutes at 200 C
- Serve in salads or wraps
