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Veggie Balls

Exclusive recipe from Annabel’s Baby-Led Weaning Recipe Book

These little balls are a fantastic way to pack in veggies and are ideal finger food. They are also ideal 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.

Egg Free
Vegetarian
Prep Time: 30 minutes
Cook Time: 15 minutes
Makes: 15
Great for:  Baby Recipes Toddler Recipes
Suitable for Freezing
Ingredients
1 large white potato (about 440 g/15 oz)
40g / 1½oz dried or Panko breadcrumbs
50g / 2oz carrot, grated
4 spring onions, chopped
50g / 2oz brown mushrooms, chopped
40g / 1½oz grated Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
2 teaspoons soy sauce
1 teaspoon sweet chilli sauce
1–2 tablespoons plain flour
2 tablespoons sunflower oil
Method
  1. Prick the potato and bake it in the microwave for 7–10 minutes until soft. Leave to cool, then cut it in half and scoop out the flesh – you will need 250 g/9 oz 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, season lightly with salt and pepper (if using) and shape it into 15 equal-sized balls.
  3. Place the flour in a bowl and lightly coat the balls in 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 halved cherry tomatoes, or a mayonnaise dip with sweet chilli sauce.
  5. Alternatively preheat an oven to 180C  / 160C Fan and cook the chicken balls for  about 15 minutes turning halfway through until cooked through

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