Ingredients
- 1/2 cup quinoa, rinsed
- 1 large or 2 medium sweet potatoes, scrubbed
- 1 large egg
- 1/4 cup finely-chopped fresh parsley
- 2 tablespoons nutritional yeast
- 1/4 teaspoon garlic powder
- Kosher salt and freshly-ground black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- Cook the quinoa according to package directions on the stovetop (or in the microwave, if using the Anyday dish). Spread onto a parchment-lined baking sheet to cool completely. (You should have about 1 1/2 cups cooked).
- Poke several holes in the sweet potato with a fork, then microwave until tender, 7 to 9 minutes. (Alternatively, bake at 425°F for about 50 minutes).
- Beat the egg in a large bowl. Measure out 1 cup of mashed sweet potato flesh, then add to the bowl. Add the cooled quinoa, parsley, nutritional yeast, garlic powder, and a pinch each salt and pepper and stir to combine. Refrigerate for 10 minutes to firm up.
- Use your hands to form the mixture into six patties. (If it's way too sticky to work with, add a few tablespoons of panko breadcrumbs).
- Heat the oil in a large nonstick skillet over medium heat. Add the patties and cook, flipping once, until golden brown and cooked through, 3 to 5 minutes per side. Let cool completely, then arrange on a parchment-lined baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe container for longer-term storage (separate layers with parchment paper).
- Reheating from frozen: Microwave until warmed through, about 1 minute. Alternatively, air fry at 350°F, flipping once, until warmed through, 6 to 8 minutes total.
- To serve: Cut into bite-sized pieces. (I always pair these with hummus for Daisy). Adults: Melt a slice of cheese on top, then serve on a toasted English muffin with avocado.
Adapted from Jenna Helwig's Baby-Led Feeding.