Veggie Balls

Veggie Balls recipe by Annabel Karmel


Veggie Balls

These little Veggie Balls are a fantastic way to pack in veggies and are the ideal finger food. They are also great for batch cooking and freezing, in readiness for those busy days. Just pop them in a plastic freezer box, separating each layer with greaseproof paper, and reheat from frozen in the oven or microwave. Its super easy and a great addition to your little ones lunchbox.

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1 large white potato (about 440g)
40g dried or Panko breadcrumbs
50g carrot, grated
4 spring onions, chopped
50g brown mushrooms, chopped
40g grated Parmesan cheese (or vegetarian alternative)
1 tbsp chopped fresh basil
1 tsp chopped fresh thyme
2 tsp soy sauce (optional, for babies 12+ months)
1 tsp sweet chilli sauce (optional, for babies 12+ months)
1–2 tbsp plain flour
2 tbsp sunflower oil


  1. Prick the potato and bake it in the microwave for 7 to 10 minutes until soft. Leave to cool, then cut it in half and scoop out the flesh – you will need 250g potato.
  2. Put the cool potato and remaining ingredients (except the flour and the oil) in the bowl of a food processor and blitz until chopped. Transfer the mixture to a bowl and shape it into 15 equal sized balls.
  3. Place the flour in a bowl and lightly coat the balls in the flour. Transfer them to plate and chill for 15 minutes.
  4. Heat the oil in a frying pan until hot. Fry the balls for about 2 minutes until golden all over and heated through. Serve with cucumber sticks and quartered cherry tomatoes.
  5. Alternatively preheat an oven to 180C / 160C Fan / Gas Mark 4 and cook the veggie balls for about 15 minutes turning halfway through until cooked through.

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