This is a really great recipe for fussy kids, as you can literally add any vegetables you like to these and your kids will probably be none the wiser. They are great for baby led weaning and are fab served hot and cold, so are great for taking out and about for snacks too.
Mini Vegetable and Cheddar Patties
Makes approx 12 mini patties
- 340g of potato, peeled (I used yukon golds)
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 small parsnip, finely chopped
- 1/4 cup (50ml) of frozen peas
- 1/4 cup (50ml) of frozen sweetcorn
- few leaves of fresh flat Italian parsley, chopped
- black pepper to season
- 1 egg, beaten
- 50g of cheddar, grated
- 2 slices of whole wheat bread, blitzed into breadcrumbs
- Olive oil
Add the potatoes to a saucepan of boiling hot water and bring to the boil, then simmer until a fork can easily be poked through them, drain potatoes, put potatoes back into saucepan and back onto a very low heat, just to dry up any moisture left around potatoes and then roughly mash with a fork, season with black pepper and set aside to cool down.
Preheat oven to 200c or 400f (gas mark 6)
Drizzle some olive oil in a frying pan over a medium heat. Add the onion, carrot and parsnip and cook until golden and tender. Turn off heat and stir in the frozen peas and sweetcorn.
Then add to the roughly mashed potato, along with the cheddar and chopped parsley and mix together thoroughly.
When mixture has cooled down, add the egg and mix together, form into mini patties.
Add the breadcrumbs to a deep dish and one by one add your patties making sure they are coated in the breadcrumbs and place on a baking tray greased with a little olive oil. Lightly brush over the top of the patties with a little more oil and place in the oven and bake until lightly golden on both sides (approx 30 mins – you will need to carefully flip them over half way through cooking time)
These are great served on their own for a snack/lunch or can even be served as a side dish to accompany various other recipes.