A meal full of greens and hidden vegetables. Great for the whole family.
Hello, everyone. When it comes to eating vegetables, children have their own theories about not liking them. I have heard things like they look funny, they are weird, they taste ewww- and so on. Moms are in a constant struggle to make their kids eating nutritious food, especially green vegetables. To make things easier for all of you moms, I have shared with you this amazing recipe for tikis. They are filled with nutritious greens along with mixed vegetables, which are hidden.
Kids love potatoes. My daughter loves them too. She can eat anything mixed in potatoes or make with potatoes. So in today’s recipe, I have mixed spinach- kale puree and mixed vegetable puree in potatoes as a base. I have flavored these with herbs like fennel seeds, basil, and thyme. Added some ginger and garlic to reduce the vegetable aroma. Finally baked them for 20 mins and they were done. These are great for any lunch and dinner. Just serve them with your child’s favorite dipping sauce. Spinach and Kale Tikis are great for lunch box too.
For the grown up version of these tikis, you can add some green chiles for heat, and also some more seasoning according to your preference. These make great appetizers for parties and get together. They can also be used as patty for burgers. They stay well for 2 – 3 days in an airtight container. Just keep them refrigerated.
Let’s go through the recipe.
- 2 Big Potatoes (boiled)
- 2 cups of Baby Spinach Leaves
- 2 cups of Kale Leaves
- 1 cup Mixed Vegetables (carrots, french beans, corn, peas) (steamed)
- 1 cup Breadcrumbs
- ½ cup Panko Bread Crumbs
- ½ cup Mozzarella cheese (shredded)
- 3 to 4 Black Peppercorns
- 2 garlic cloves
- 1 bay leaf
- ½ inch Ginger piece
- 2 tsp Fennel Seeds
- 2 tsp Basil leaves (chopped) or dried Basil leaves
- 1 tsp Dried Thyme
- 1 tsp Lemon Juice
- Salt and black pepper for seasoning
- A Little oil to brush the tikis for color.
- Start with washing spinach and kale leaves well.
- In a microwave safe container, add spinach, kale, bay leaf, a pinch of sugar (to retain the green color) and ¼ cup water. Cover it and cook it for 3 mins. Keep the ice bath for ready. (Just add some ice in a bowl along with cold water)
- After 3 mins transfer spinach and kale into the ice bath. Keep it for 10 to 15 seconds.
- In a food processor, add spinach-kale leaves, basil leaves, thyme, ginger, garlic, some salt and puree it into a smooth paste. Keep it aside.
- In, a food processor, add steamed vegetables and black peppercorns. Puree this too into a smooth paste.
- In a mixing bowl add boiled potatoes, spinach-kale puree, vegetable puree, breadcrumbs, fennel seeds, mozzarella cheese and salt and pepper for seasoning.
- Mix everything well with hand, crush the boiled potatoes. Make small tikis.
- Dip each tiki in panic bread crumbs and place them on a cookie sheet layered with parchment paper or silicon cookie sheet. Brush some oil on these tikis to give it a brown color while baking.
This recipe was originally published at The Effortless Chic
Talk to your baby’s Pediatrician before starting any new food.
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