by Karen Swan
My son has entered that infuriating stage of refusing to eat anything I make, but then becoming ‘starving’ as soon as he gets into bed and decides he ‘needs’ a banana or a piece of bread.
It’s beyond frustrating. I don’t really subscribe to the whole, “You’ll eat it or starve” mantra, nor do I enjoy making a special meal of ‘kiddie food’ (if that even exists!) to get him to eat. What I do know is that he needs food to function and I’ve got zero interest in handling the mood swings when he goes on these little ‘everything’s gross’ benders.
I knew these burgers would be delicious. I knew if he just put that first bite in his mouth he’d like them (we’ve all been there right, that phase when they won’t even *try* food?). I also know that making a big deal out of the meal or trying to force him to eat would make matters worse, so with a performance worthy of a Logie, with as much blase nonchalance I could summons, I served him up a plate with two of these patties and some of the avocado and lettuce salad that his Dad and I were having on our gluten free bagels.
He picked it up.
He took a bite.
Then another, and another.
This is a really versatile little recipe. I reckon you could bung anything green in there and get away with it! Peas would be delicious, as would shredded spinach. The trick to getting them to stick together though, is to make sure that the vegetables (green, onion and garlic) are really, really finely chopped. Each pattie with a big-ish piece of broccoli in it seemed to crack apart when cooking. Next batch I make, I’ll be chopping the veg in the food processor, rather than by hand.
For MamaBake sessions, these are a hit! You can make the mix, shape the patties and divvy up and freeze uncooked, or you can cook the lot and divvy up the cooled patties for re-heating later.
This is a big batch recipe. If you need only 12 or so patties, please halve the quantities below.
(makes about 24 patties)
1 cup uncooked quinoa
2 cup broccoli – finely chopped (or put through the food processor with the garlic & onions
1 brown onion – minced (or processed as above)
4 cloves garlic – minced (or as above)
1 cup almond meal
salt & pepper to taste
2 cup sustainably fished, dolphin friendly tinned tuna.
Coconut or other oil of your choice for frying.
Put the quinoa and about 12 cups of water in a saucepan.
Bring to the boil and simmer for 12 minutes.
Drain and allow to cool.
In a food processor (or by hand) chop the onion, garlic and broccoli into a finely minced consistency (the less chunky the mix, the better the patties will stick together.)
In a large bowl mix the broccoli/onion mix with the almond meal, eggs and add the cooked quinoa. Mix well and season with salt and pepper.
Form the mix into patties, about palm size and leave in the fridge to set a little.
Heat the coconut oil in a fry pan and fry in batches, about 4 minutes a side, over med/low heat.
Flip gently! These babies are a little on the fragile side!
Serve as a burger, or with a salad or as a simple snack with a dipping sauce.
*recipe adapted from here