As I am sure I have bragged before, my kids are great at eating all kinds of veg. But sometimes the same old carrots and broccoli boiled to oblivion can get very boring.
So, for this evening’s dinner I decided to mix things up a little bit and present the kids with these little beauties. They look really fun, like the kind of thing River would grab off the shelf if he was left to do the weekly food shop, but I know what’s gone into them and they are totally 100% veggie-healthy.
And as an added bonus for us, they make a fantastic finger food for Alby (our 8 month old) — by the way he gobbled them down and squeaked for more, I’d say he looks set to follow in his bothers footsteps and be a huge fan of vegetables too.
What a bunch of weirdos!
- 1 small broccoli, cut into florets
- ½ small cauliflower, cut into florets
- 2 carrots, peeled and cut into small chunks
- 2 large handfuls peas
- 100g (3½oz) cheddar cheese, grated
- Handful fresh parsley, finely chopped
- Breadcrumbs from 1 slice of bread
- 1 egg beaten
- Preheat the oven to 180C/350F.
- Steam/boil the broccoli, cauliflower, carrots and peas, until soft but not fully cooked, Drain and place in a large mixing bowl.
- Use a sharp knife to hack the vegetables until finely chopped, if you prefer you could mash them with a potato masher.
- Add the cheese, parsley, breadcrumbs and beaten egg and mix well to combine.
- Use your hands to shape into small tots, make sure you squash them tight so they hold their shape. Doing this with lightly floured hands may help, place onto a baking sheet.
- Bake in the preheated oven for 20-25 minutes, turning halfway through.