Variation is key for keeping babies, children, and family interested in their veggies. Most veggies and fruit are always welcome due to natural sweetness, but sometimes it’s fun to have some in a different form. We have been eating more sweet potatoes than regular potatoes in the past year (different kinds of plants), but for the occasional meal, I switched it up with these little vegetarian falafel type treats. The floury, starchy white potato helps it all stick together. The inside is soft like soup and the outside is crispy spiced cornmeal. You can also leave parts of the recipe as they are, after their cooking stage is done, and you have an easy to make spinach-celery-garlic-potato soup, and the classic dish of roasted baby potatoes. (Store soup and leftovers in glass containers). An empty plate inspires smiles for Mamma.
Fried Green Potatoes & Soup
Non-GMO, organic, local, fresh, vegan ingredients:
~Spinach, celery, garlic, cornmeal, potato, cinnamon, Ras el Hanout, Water
Roast a bag of baby potatoes and two cloves of garlic in the oven at 350, around 45 minutes or until tenderly al dente, (lightly peppered, optional: very lightly salted).
Steam a few cups of spinach and 2 chopped celery stalks in a pot with some water, on the stove on low, with a lid on, until the spinach has just wilted. Let cool and blend for easier eating with 1/3 of the roasted potatoes and garlic. Mash up the other potatoes.
On a plate, mix a cup of cornmeal, 1 tsp cinnamon, 1 tsp Ras el Hanout, and a generous grinding of pepper.
Using a rounded teaspoon as a size guide, mix some of the soup mixture with the mashed potatoes and roll to coat on all sides in the spiced cornmeal. Add the first batch of balls to a sheet pan and bake at 350 degrees, until the coating is lightly browned and crisp. (Let cool slightly for babies and children.) Plate and enjoy!
Music of the Moment: Entre dos aguas, Paco de Lucia