Even before I had my daughter people use to tell me that babies and toddlers can eat what you eat but that they just need it blander. Now if people were only talking about sodium levels in their food then they could be correct. But sadly many people have come to believe that young children and babies won’t like a lot of herbs and spices. I feel that this only makes the problem of picky eaters worse for later on in their lives. Introducing babies and toddlers to a wide range of spices helps open up the pallet especially during the early years of their lives as their taste buds are just developing. Ever since Morgan was 9 months old her food has been well seasoned and spiced we just closely monitor the salt. If you are nervous about what kinds of herbs and spices you can introduce when they are young take a look at this great article for a little more in depth guidance.
Now this week for Sunday Supper we are celebrating the changing of the season with all things orange. My original plan had been to share sweet potato and chicken patties but with a much different taste pallet then the ones I am sharing. But my first attempt was a disaster, the texture and the flavour just didn’t work. So I had to go back to the drawing board. But I couldn’t find a recipe that was what I wanted so I decided to just put together something on my own. I felt inspired to give them an Indian twist, I wanted them to have enough flavour so that they could stand on their own without needing a sauce like my first attempt did. Sadly before I had a chance to make attempt number two my sweet baby girl came down with the worse cold she has ever had. It was Saturday afternoon before I even had a chance to attempt it and I was nervous at cutting it so close. But somehow I managed to throw it together and thankfully the nerves didn’t effect my performance of this recipe because it was so delicious. It isn’t spicy hot, just full of flavour so it is perfect for people both big and little who don’t like spicy foods.
Chicken and Sweet Potato Fritters
250g (1/2 lb) cooked chicken, chopped (I used leftovers)
1 large onion, minced
2 garlic cloves, minced
1 mild chili, chopped
1 tsp fresh ginger, chopped
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp curry powder
salt to taste (I didn’t add any)
2 egg whites
Oil for frying
Heat 2 tbsp of oil and on medium high heat, add onions, garlic, chili and ginger and fry for 2 minutes. Turn the heat down to low and cook until onions are very soft, about 3-4 minutes. If it is too dry and the onions start to burn add a small amount of water.
Add spices. You can add salt to taste but I prepared mine without salt and we felt they were perfect without it.
Dip each ball into egg whites and then in bread crumbs, flatten into the shape of a patty. They will be quite delicate to handle.
Pan fry the patties in oil until they are brown on both sides, about 2-3 minutes each side and serve warm.
Even my sick baby enjoyed eating one, which was a relief because she hasn’t had much of an appetite in two days.
Check out this weeks amazing line up of recipes. But just a word of caution don’t look at it when hungry.
Sunrise (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Roasted Pumpkin & Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Pam from The Meltaways is making Spooky Stuffed Peppers
Patsy from Famfriendsfood is bringing her Carrot Souffle
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Please be sure you join us on Twitter throughout the day during #SundaySupper.
We’ll be meeting up at 7:00 pm(Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes featuring our favorite fall color.
We’d also love to feature your easy go to recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.
- 500g (1 lb) Sweet potato,peeled and chopped
- 250g (1/2 lb) cooked chicken, chopped (I used leftovers)
- 1 large onion, minced
- 2 garlic cloves, minced
- 1 mild chili, chopped
- 1 tsp fresh ginger, chopped
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp curry powder
- salt to taste (I didn’t add any)
- Bread crumbs
- 2 egg whites
- Oil for frying
- Boil sweet potato until soft. Drain water and mash.
- Heat 2 tbsp of oil and on medium high heat, add onions, garlic, chili and ginger and fry for 2 minutes. Turn the heat down to low and cook until onions are very soft, about 3-4 minutes. If it is too dry and the onions start to burn add a small amount of water.
- Take off of the heat and add potato and chicken, mix well.
- Add spices. You can add salt to taste but I prepared mine without salt and we felt they were perfect without it.
- Roll into small balls.
- Dip each ball into egg whites and then in bread crumbs, flatten into the shape of a patty. They will be quite delicate to handle.
- an fry the patties in oil until they are brown on both sides, about 2-3 minutes each side and serve warm.