patty cake

When trying to eat really healthy....  it can get kinda boring.

Vegetable.  Quinoa.  Protein.  Repeat.  Ugh!

Sure, it's fine for a meal or two, but when you want all the nutrients you can get, it gets kinda dull.  Salads are all fine and good too, but they aren't baby oriented, and we like to eat the same things as a family.

I decided to get a bit creative, and make little cakes.  Sure, kids like to eat things that are little cakes like chicken fingers or hamburgers, but you know, I think adults love patty cakes too.

These cakes are loaded with quinoa, sweet potato, brown rice, spinach, and dried cranberries.  A tonne of dried sage makes these like Thanksgiving stuffing that is now acceptable any day of the year.



Patty Cakes

Makes 8-9 patties
3 cups cooked sweet potato (I use the microwave.... but you can roast them).
1 cup cooked quinoa
1 cup cooked brown rice
1 cup chopped spinach
1/2 cup chopped green onions
1/3 cup dried cranberries
2 tsp dried sage
1/2 tsp salt

1. Preheat the oven to 400 degrees F.
2. Mash the sweet potatoes, a fork will do. Finely chop the cranberries.
3. With a spoon, combine the cooked quinoa, brown rice, spinach, green onions, cranberries, sage, and salt, with the sweet potatoes.
4. Prepare a large cookie sheet with parchment paper or a silicone sheet. Using an ice cream scoop with a lever, place a large scoop of the sweet potato dough onto the prepared cookie sheet. Gently push the dough out into a "patty" shape.
5. Bake for 45-60 minutes. For crispy patties, use convection, and a drizzle of olive oil. Be wary when flipping patties over, or removing from the cookie sheet too soon. Alternatively, bake for an hour, and then pan fry with a little olive oil. Enjoy!
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