The Petits Chefs are back for the final term of the school year! Typically, the first few weeks of club are a little all over the place as boys are still trying out for teams and don’t know if they’ve made it for a week or two so I never really know who is showing up and/ or if they are staying for the term or not. Makes planning a little difficult, to say the least! Which is why I always try to choose a few easy-to-shop-for-recipes for the first few weeks and never plan field trips or guests during that time either.
This week, I chose a recipe that I knew would offer a lot of “hands on” no matter how many boys showed up – one of my favourites from In the French kitchen with kids – Crispy Vegetable Cakes. When I was living in Paris in my late 20s, I lived in a TINY (seriously) studio with no kitchen (seriously, the shower was next to the sink which was next to the bar fridge with one single hotplate on top) and I didn’t really cook much. I fell in love with a brand of boxed, frozen vegetable croquettes and ate them pretty much every day, not that I couldn’t have made them myself but cooking for one in a tiny unequipped space just wasn’t in my life plan back then! Though I did eat fresh vegetables, I never really prepared them in interesting ways, which is why frozen veggie croquettes were so appealing. So many years later as I was choosing recipes for the book, I knew I couldn’t got past them and started playing with the recipe. Who knew they were so easy to make at home?
In terms of cooking with kids, it’s a perfect recipe because there is a lot to keep little hands busy…
Finely slicing leeks…
The recipe calls for leeks, zucchini and potato and this week, we added carrot for some colour – making sure the total weight of the veggies used was correct (gotta LOVE my digital scale!) because the recipe is really a ratio and the amount of each vegetable is important (it’s why I insisted we include the weight of vegetables through the book as “1 large onion” etc… is very open to interpretation).
The very important step of squeezing the vegetables and removing as much liquid as you can was taken very seriously…
And got to work making the patties…When I was having this recipe tested for the book, many testers doubted they would hold together and a few even added flour to the recipe “to make sure” (not necessary!). Stick to your guns here – if you use a 3-tablespoon cookie scoop or just stuff the mixture into a 1/4 cup measure to about 3/4 full, they will absolutely stick together. Especially if you have little hands taking the task very seriously!
(if I do say so myself 😉 )
SUCH a great recipe to get kids to eat their vegetables!
In the French kitchen with kids is available now! Click here for details and how to order!
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