Try serving these vegetable patties (known in the UK as “rissoles”), for an easy-to-prepare, nutrient-dense meal for your kids. Mine love them (actually, so does my husband), and you can easily alter the recipe to include other ingredients from your vegetable bin or cupboard.
1 medium carrot, washed, peeled
1 small zucchini, ends removed
1 small yam or sweet potato (peeled)
1 handful mushrooms (try crimini, button or shitake), finely chopped
1 small clove garlic, crushed
1 egg, lightly beaten
1/4 cup ground almonds
1/2 a cube of chicken or vegetable bouillon, finely chopped or crushed
1 tsp soy sauce (or Nama Shoyu)
1/2 tsp crushed, dried oregano
1/2 tsp crushed, dried basil
whole-grain bread crumbs
Grate the carrot and zucchini on medium-fine. Squeeze out the excess liquid and put in a medium-size mixing bowl. Grate the yam or sweet potato and add into the mixture in the bowl. Add in all the other ingredients except the bread crumbs. Add a couple spoonfuls of the breadcrumbs and stir to combine. Add in more breadcrumbs if necessary until you have a mixture that holds together well and is not too wet.
Lightly coat the bottom of a large skillet with olive oil, and heat on medium.
Form the mixture into small patties (roughly 2-inches in diameter and 1/2-3/4-inches in thickness). Toss lightly in flour and place in the skillet. Cook several minutes on each side until golden brown.
Serve plain or with sweet-and-sour sauce or ketchup.