These little beauties are packed full protein and antioxidants you change the recipe to suit your families needs, notes are given throughout. they can be cooked and put in the fridge, I’d even go as far to say they could be frozen however I have not tried this myself (I would freeze them at the stage before they are fried/grilled).
you will need:
-one small squash
-one cup of cooked quinoa (5 units of water per one unit of quinoa)
-two cloves of garlic
-tsp of cumin
-tsp mild chilli powder
-tsp of bouillon stock powder or similar
-half a slice of bread (optional extra of handful of flaxseed or seed mixture for extra crunch) These are to make the ‘batter’ if you are spoon feeding as a puree this is not necessary.
Now, I roasted the squash in the oven (180-200degrees) for half an hour with the garlic and rosemary, however, for a quicker meal, you can microwave, ALWAYS pierce holes in the squash if microwaving, much like cooking a potato. The quinoa takes roughly 20 mins to cook (always check packaging) I recommend using a stock in the water to give flavour) so you can cook the quinoa when the squash is in the oven.
If making the little crispy patties instead of the puree, put the bread and seed mix into a food processor until you have tiny breadcrumbs. Put aside in a bowl to use later.
Combine the flesh of the squash with the cook quinoa with the chilli, roasted garlic, cumin and pepper in a food processor. This can be used as a puree food for little ones, if you think its too thick you could add crème fraîche to slacken the mixture.
To make the patties, get a palmful of the squash mixture and roll it into the breadcrumbs pat down on to a frying pan with a little oil and cook until golden and crispy. I actually cook it like that the night before and we had it for lunch the next day, I grilled them the next day for a couple of minutes to heat and to get extra crispy but you could skip the frying part and just grill (roughly 6 minutes) or just eat after you’ve fried them.
little green mum 