These vegetable bites are really a variation of my zucchini (courgette) bites, with more veg thrown in! They’re great for using up vegetables lurking in your fridge (you can really use almost anything), and leftover bites can go into tomorrow’s lunchboxes or frozen for another day.
Since coming up with our leftover veggie pops (or ‘cheesy lollipops’ as Nicholas calls them), I often put food on sticks. If you have a fussy eater, I would definitely try putting food they don’t particularly like on sticks.
For littler ones, especially those doing baby-led weaning, these bites are the perfect size for little fingers to pick up and feed themselves.
The bites are baked rather than fried, which not only means they’re healthier but you can throw them in the oven and forget about them for a while instead of standing in front of a frying pan turning them over. Sometimes before baking them I roll the balls into some extra breadcrumbs so they end up with a thin crunchy coating.
Don’t worry too much about exact quantities. If the mixture is too wet to shape into balls, just add some more breadcrumbs; if it’s too dry, add a little bit more beaten egg.
BAKED VEGETABLE BITES
Prep time: 10 mins
Cook time: 15-18 mins
Makes about 16 bites
Freezable
1 medium-large zucchini/courgette, finely grated and squeezed
1 medium carrot, finely grated
1 handful spinach, finely shredded
1 egg
1/4 cup grated cheddar cheese
1/4 cup dry breadcrumbs
Pinch of salt (optional)
Extra dry breadcrumbs for coating (optional)
Heat oven to 200C and line a baking tray with baking paper.
Put all the ingredients into a medium-sized bowl and mix until combined.
Shape into small balls (adding some more breadcrumbs if the mixture is too wet). Roll balls in the extra breadcrumbs if using.
Place on the lined baking tray and bake for 15-18 minutes until golden brown.
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