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Crabby pattys
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| Ingredients: | |
| ½ cup | low-sodium chicken broth, (or vegetable broth or water) |
| ½ cup | water |
| 4 cups | cauliflower florets, (about half a head) |
| 1 cup | canned chickpeas, rinsed and drained |
| ½ teaspoon | mild curry powder |
1. In a medium saucepan, bring the chicken broth and water to a boil. Add the cauliflower florets and the chickpeas. They won’t be covered by the liquid. Cover the pan, reduce the heat
to medium-low, and simmer for 8 to 10 minutes or until the cauliflower is very tender. Cool
2. Sprinkle in the curry powder. With an immersion blender, food processor, or knife and fork, mash the cauliflower and chickpeas until you get the desired consistency for your baby.
Age It Up: For a delicious snack or lunch for kids and grownups of all ages, add a beaten egg, ½ teaspoon salt, extra curry powder to taste, and enough panko for the veggies to come together. Form into cakes and sauté in olive oil until golden brown.
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