Kids’ Crispy Edamame Rice Patties

• While rice mixture cools, trim and thinly slice cucumber. • Halve, core, and thinly slice bell pepper into strips. • Cut waffle into 1-inch-wide sticks. • In a small bowl, whisk together hoisin and mayonnaise until combined.

• Once rice mixture is cool enough to handle, form into 6 ½-inch-thick round patties (12 patties for 6 servings).

• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. (TIP: Depending on the size of your pan, you may need to work in batches, adding more oil in between each batch.) Add patties and cook until golden brown and crisp, 3-4 minutes per side. • Transfer to a paper-towel-lined plate. Season with salt. • AIR FRYER ALTERNATIVE: Working in batches if necessary, coat an air fryer basket with nonstick cooking spray; arrange patties side by side in basket. Coat tops with nonstick cooking spray. Air fry at 380 degrees until golden brown, flipping halfway through, 15-20 minutes.

• To serve: Divide crispy rice patties between plates. (TIP: Quarter patties into bite-size pieces if desired!) Serve with cucumber coins, bell pepper strips, and waffle sticks on the side, with creamy hoisin for dipping. • To stash: Let patties cool completely. Refrigerate patties, cucumber coins, bell pepper strips, waffle sticks, and creamy hoisin in separate containers and pack as desired!

• Halve, core, and thinly slice apples. TIP: If you have a lemon on hand, toss sliced apples with 1 TBSP lemon juice to prevent browning! • In a medium microwave-safe bowl, combine peanut butter, honey, half the chocolate chips, and 1 TBSP butter (2 TBSP for 6 servings); cover with plastic wrap. Microwave until peanut butter is softened and chocolate chips are melted, 30-45 seconds. Add a pinch of salt and whisk until smooth and combined. • In a second small bowl, combine yogurt and 1 tsp water (1½ tsp for 6) until smooth.