I have this theory that kids will eat just about anything if it’s formed into a little cake, pan fried in olive oil, and served with ketchup in the side. Trader Joe’s Dill & Jalapeño Tartar Sauce is also a favorite accompaniment to almost any like cake thingy. Even my four year old can handle a thin smear of TJ’s spicy tartar sauce—the stuff is that good. Whenever I make lentil cakes or salmon cakes or quinoa cakes or some such cakes, I try to make extras for lunch. For last night’s dinner I made a whole mess of lentil, rice and kale cakes. I’ve tried several different ways of making lentil cakes and have had the best luck when I use an egg or two as a binder. My vegan attempts haven’t been as successful. For today’s lunch, I cut the cakes up into little pieces because Lily, my dainty eater, likes things cut into small pieces. With the lentil cakes, I’ve also included honey whole wheat pretzel twists, sliced carrots, grapes, persimmons and a date. I really have to work on my photography to make those dates look more appealing.