Now that my baby has become a hungry and adventurist toddler, I am always trying to find recipes that are fun, healthy and easy for tiny hands to pick up. I am making these patties with broccoli and carrots, because they are two of my son's favourites (and, we have some in the fridge), but they would be excellent with any vegetable such as spinach, zucchini, corn, kale, cauliflower or whatever looks fresh and delicious at the market!
PS If you substitute the chickpea flower and bread crumbs for matzo meal, this would make a lovely Passover dish. —BC Mama
Head of Broccoli with Florets Torn off the Stem
Carrots Finely Chopped
Small Sweet Onion (or two shallots) Diced
Sweet Onion Finely Chopped
Clove of Garlic Finely Chopped
Fresh Basil Finely Chopped
Grated Cheese (I used Cheddar, but any will do)
Panko Crumbs (or any bread crumbs)
Chickpea Flour (All purpose flour is also fine) - Optional if you want a drier patty
Salt and Pepper to Taste
Cayenne Pepper (I would have added some if I wasn't sharing with with a toddler)
In This Recipe
Steam broccoli and carrots until tender. I steamed mine for about 15 minutes, but you can do it a little more or less to taste.
Once the veggies are steaming, pre-heat your oven to 400, chop your onions, garlic and basil, and grate your cheese.
After your broccoli and carrots are steamed, move them to a large mixing bowl and mash with a potato masher. If you want a chunkier texture, you can chop the vegetables instead.
Add the rest of your ingredients and stir.
Scoop out your mixture onto two large baking sheets. I used a standard soup spoon to portion out my patties. You can use a Silpat of parchment paper to line your baking sheets, but if you don't, you'll want to grease your baking sheets.
Bake for 20 minutes, or until the bottoms of the patties begin to brown. Flip over and bake for an additional 10 minutes.
They are ready to eat! Now, if you'll excuse me, I'm going to make some tzatziki to dip my patties in!