Super Green Veggie Patties

What: Easy do-it-yourself veggie patties modeled after a popular grocery brand.

When: When you’re looking for a  fun and clever way to get nutrition into your toddler and you’ve got about 40 minutes to spare (with very little active time). It’s also never too early to get them used to all things green.

Why: Kids just love handheld food, and if it comes in fun shapes, all the better. With today’s recipe, you’ll get more for your money and use leftover greens wisely. And don’t be afraid to try out new flavor combos using this method – my son enjoyed these both with Yams and White Potatoes. Also take the opportunity spice these up according to your little one’s preferences.

How: If you have a microwave for defrosting the spinach and baking the yam, the prep for these Patties will be super-fast. Just have your food processor ready to go to blend the baked yam and greens together. I like to make large batches Veggie Patties and freeze them. Use cookie cutters to turn these tasty green nibbles into fun, kid -friendly shapes.

Super Green Veggie Patties 

Yield: Fills about 1 8×8 square baking pan – cut into the shapes and sizes you wish

Ingredients:

10 Ounces Frozen Organic Spinach, defrosted and squeezed as dry as possible using a colander or dish towel

1 Large Yam, pierced all over and microwaved in a wet paper towel for 7 minutes until flesh is very soft.

Garlic Granules or other spices (Cinnamon is good too) as desired

1 Egg

1/8 teaspoon Salt

4 Tablespoons All-Purpose Flour

Parchment Paper

8 inch square baking pan or pyrex glass dish

Method: 

Preheat oven to 375.

Prepare Yam as above in the microwave. Scoop the flesh into a food processor. Add the defrosted Spinach and blend until smooth.

Add Egg, Salt and Spices. Blend for another 10 seconds.

Remove blended mixture to bowl and stir in the Flour as gradually as possible.

Line your baking pan with Parchment so that there is some overhang on all sides. Press Parchment into the corners of the pan.

Spread the mixture evenly into the pan – it will be about an inch thick.

Cook for 20 minutes until firm but not dry and toothpick comes out clean. Allow to cool a bit and cut into shapes using cookie cutters. Freeze or serve warm or room temperature!

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