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
Ingredients
- 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
Directions
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.
Mine are in the oven right now. I made them gluten free by using quinoa instead of breadcrumbs. I cooked the quinoa, then toasted it until crispy. They smell wonderful, hoping they taste just as good!
how did they turn out with the quinoa?
how did they turn out with the quinoa?
They turned out great. The quinoa is ultimately a little chewier than breadcrumbs, but still had great taste. I also had substituted sweet potato for the parsnip, as I did not have any parsnip. They were very tasty. I’m hoping to make another batch very soon!!!
Wow. Just pulled these out of the oven and I’m not sure there will be any left before my son wakes up from his nap! Loving all your recipes (and so does my son, more importantly)! I’m determined to try them all!
Oh just made these a few minutes ago. I altered the recipe slightly by adding sweet potatoes instead of parsnips and kale instead of peas. I also didn’t have any breadcrumbs but i did use cornmeal. They turned out perfect for a healthy snack/lunch for my little 10 month old and family.
Are these suitable for freezing? Do you freeze before or after cooking?
Hi yes you can freeze before cooking and cook from frozen or cook and then freeze and just heat up.
Many thanks I will give that a try
Loved this! Best veggie patty base I’ve made so far for my little man!
Hi my little one is allergic to egg, can you
Suggest an alternative to bind them? I am really keen to make them for her,
They looks delicious!
Thanks
Hi Katie- you could try a flax egg, or up the cheddar slightly, as that will help them bind together.
This is one of the best treats I have ever made for my babies and for us too :)) Thanks for all your great recipes.