Rating: 3 stars
28 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1
  • 28 Ratings

These savory pan-fried cakes are an ideal transition food for kids 10 months and older. The soft carrot wedges round out the meal.

Martha Stewart Kids, Fall 2005, Martha Stewart Kids, Fall, Martha Stewart Kids, Fall 2005

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Recipe Summary

Yield:
Makes 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pulse chicken and scallions in a food processor until coarsely pureed. Transfer to a large bowl. Stir in quinoa, applesauce, and salt, if desired. Form into 2-inch patties that are 1/2 inch thick. Patties can be refrigerated up to 2 days or frozen up to 1 month until ready to cook.

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  • Heat oil in a medium skillet over medium-low heat. Add patties to skillet; cook, turning once, until golden brown and cooked through, about 4 minutes per side. Serve warm with applesauce.

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Reviews

28 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 13
  • 2 star values: 7
  • 1 star values: 1