I wanted to consistently offer soy to Lincoln, so I looked around for a recipe containing tofu. This recipe is based on the Annabel Karmel Vegetable Balls with Quinoa on her app, with what I had at home and rather than deep frying balls I pan fried these patties.

These patties contain gluten, soy and dairy.

Makes 30 patties

Ingredients

100g firm tofu, chopped coarsely
100g brown mushrooms, chopped
100g cooked quinoa
100g sweet potato, steamed and mashed
100g carrot, grated
50g breadcrumbs
50g parmesan cheese, grated
2 tsp mixed herbs

Method

In a food processor, combine the tofu and mushrooms; pulsing until it is a thick paste. In a large mixing bowl, add all the ingredients together and using your hands, give it a big mix to combine. Divide mixture into balls of 20-25g, before flattening on a tray.

Heat a frying pan on the stove to medium heat, and oil lightly. Place patties on the pan and cook for 3-6 minutes on each side or until slightly browned. Cool slightly before serving to baby!

Patties will keep in the fridge for up to five days in an airtight container, or in the freezer for up to three months.