If you can’t beat ’em, join ’em. Fast food restaurants and food marketers will pull out all the stops to get our kids to eat their junk food. (I know this because I work in advertising.) So, when it comes to getting my kids to eat healthy foods, I pull out all the stops too.
I hide veggies in chocolate cake. Bribe trying a new vegetable with ice cream for dessert. And pretend I have discovered the secret formula for Mr. Krab’s famous Krabby Patties.
Tonight I walked the plank and served said Krabby Patties with a Sea Cucumber Soup (gazpacho) and Fish Eggs (grapes). The kids loved the idea! However, one didn’t care for the cucumbers in the soup and the other didn’t fall for the Krabby Patty story. Still, they both tried everything and each came away with one healthy, new dish that they liked.
Krabby Patties (Vegetarian)
2 cups coarsely grated yellow squash, unpeeled (about 1 medium)
1 cup Italian or whole wheat bread crumbs
1/2 cup onions, grated or finely chopped
1 tablespoon mayonnaise (I use soy mayo, which is much lower in fat)
1 tablespoon Old Bay seasoning
1 egg, beaten
1/2 cup of flour
1. Combine all ingredients except flour in a small bowl (grate the zucchini and onion into a colander so some of the liquid could drain out). The texture can be adjusted — if it’s too dry, add another egg; if too wet, add more bread crumbs. NOTE: recipe can be doubled or tripled easily.
2. Heat some oil in a skillet. Form mixture into patties and dredge in flour. Drop into fry over medium heat until golden brown on both sides, about 5 to 8 minutes per side. Makes 4 big or 6 medium cakes.
Krabby Patty Sauce
1 clove garlic
1 tbsp. lemon
3 tbsp. olive oil mayo (or soy, or whatever you’d like)
1 dash hot sauce
1. Put all ingredients in a food processor and puree until smooth. Serve chilled or at room temperature.
Sea Cucumber Soup
1 clove garlic
1 tsp. Old Bay Seasoning
1 can tomatoes (or use garden tomatoes if you’re lucky enough to have some, about two large tomatoes, peeled)
1. Put all ingredients into a food processor and puree till smooth. For the true gazpacho lover, serve with a splash of balsamic vinegar and freshly ground pepper. (Sophia, my foodie in training, specifically recommended that I add the pepper because the soup needed a little spice.) If you’d like, serve this with some crusty bread.
Also, here is some additional information about the nutritional value of an avocado (which Sophia loves whipped into a spicy guac).