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As I continue on my quest to find a vegetable patty that Stella will eat and I can make lots of – I came across a recipe in my Nourishing Traditions cookbook for vegetable puree patties. I had some squash from the garden that I really wanted to cook and the recipe called for vegetable puree – so I figured I would have a side dish and new item for Stella to try.
Vegetable Puree Patties
Ingredients
1 cup vegetable puree
1 small onion, peeled and finely chopped
1 egg, lightly beaten
1/4 cup almond meal (recipe called for spelt or unbleached white flour)
Sea salt and pepper for seasoning
2 Tbl butter
2 Tbl extra virgin olive oil
Since I did not have any leftover vegetable puree – here is what I did.
1. Preheat oven to 375 degrees.
2. Cut open the squash and scoop out seeds.
3. Line a baking sheet with tin foil and spray with olive oil. Place the squash face down on baking sheet. Bake for 20 – 30 minutes then turn. Bake another 20 – 30 minutes until the squash is fork tender.
4. Allow the squash to cool slightly, then scoop the flesh out and place in a glass bowl. Puree the squash.
5. Mix 1 cup squash puree with the chopped onion, egg and almond meal. Mix well and had salt and pepper to season.
6. Heat the butter and olive oil in a heavy skillet – I used my cast iron pan.
7. Drop the puree by the spoonful and saute until golden brown, turn and saute the other side.
Keep the patties warm while you cook the remaining batter. These keep well in the fridge and then just re-heat in a toaster oven or oven.
I really liked these, not that they had tons of protein in them, but they were an easy to make and serve as a side for me and a center for Stella. Stella ate them, but pulled the onions out of them and covered them in ketchup – so I am back to the drawing board!
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Ha! Good old ketchup!