Author Notes
When it comes to eating vegetables, children have their own theories about not liking them. Most moms I know are in a constant struggle to encourage their kids to eat nutritious food, especially green vegetables, so to o make things easier, I’m sharing this delicious recipe for veggie tikis. —Jen Pinkston
Ingredients
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2
Boiled Potatoes
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2 cups
Baby Spinach Leaves
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2 cups
Kale Leaves
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1 cup
Mixed veggies steamed
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1 cup
Breadcrumbs
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1/2 cup
Panic Bread Crumbs
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1/2 cup
Shredded Mozzarella Cheese
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3-4
Black Peppercorns
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2
Cloves Garlic
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1/2
Bay Leaf
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1/2
Inch Ginger Piece
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2 teaspoons
Fennel Seeds
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2 teaspoons
Basil leaves Chopped
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1 teaspoon
Dried Thyme
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1 teaspoon
Lemon Juice
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Dash
Salt and Pepper
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Olive oil for brushing
Directions
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Start by washing spinach and kale leaves well.
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In a microwave safe container, add spinach, kale, bay leaf, a pinch of sugar (to retain the green color) and 1/4 cup water. Cover it and cook it for 3 mins. Keep the ice bath ready. (Just add some ice in a bowl along with cold water)
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After 3 mins transfer spinach and kale into the ice bath. Keep it immersed for 10 to 15 seconds.
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In a food processor, add spinach-kale leaves, basil leaves, thyme, ginger, garlic, some salt and puree it into a smooth paste. Set it aside.
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In, a food processor, add steamed vegetables and black peppercorns. Puree this, too, into a smooth paste.
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In a mixing bowl add boiled potatoes, spinach-kale puree, vegetable puree, breadcrumbs, fennel seeds, mozzarella cheese, lemon juice and salt and pepper for seasoning.
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Mix everything well with hand, crush the boiled potatoes. Make small tikis.
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Dip each tiki in panko bread crumbs and place them on a cookie sheet layered with parchment paper or silicon cookie sheet. Brush some oil on these tikis to give it a brown color while baking.
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Transfer them to a preheated oven (350*F) and cook them for 20 mins or till they are golden brown on each side. In the mid-cycle, turn the tikis, downside up, and brush with oil.
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Serve these with your favorite dip or ketchup.
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