Tasty Sweet Potato, Spinach & Chickpea Patties
Try these delicious dairy free rissoles packed full of nutritious ingredients. They make delicious finger food.
Dairy Free
Egg Free
Gluten Free
Vegetarian
Ingredients
100g butternut squash, peeled and diced
100g sweet potato, peeled and diced
4 spring onions sliced
150g drained chickpeas
50g baby spinach
1 tbsp fresh basil, chopped
1 tbsp fresh thyme, chopped
1 tsp sweet chilli sauce (for babies 12+ months)
1 1/2 tbsp sundried tomato paste
A little gluten-free plain flour
100g sweet potato, peeled and diced
4 spring onions sliced
150g drained chickpeas
50g baby spinach
1 tbsp fresh basil, chopped
1 tbsp fresh thyme, chopped
1 tsp sweet chilli sauce (for babies 12+ months)
1 1/2 tbsp sundried tomato paste
A little gluten-free plain flour
Method
1 Put the squash and sweet potato into a steamer. Steam for 10 minutes until just cooked and leave to cool.
2 Measure the remaining ingredients including the cold vegetables into a processor. Whiz until roughly chopped.
3 Spoon into a bowl. Shape into 10 parties and coat in flour. Chill for 30 minutes.
4 Heat a little oil in a frying pan. Add the patties and fry for 3 minutes on both sides until lightly golden and heated through.
