Veggie Tots

Veggie tots work beautifully to use up not-so-fresh produce and make a really nice nibble for little fingers.

Lockdown has had me even more laser focused than usual on limiting food waste. But invariably there will be a handful of not-so-fresh odds and ends, veggie tots work wonderfully to mop these up and are a great make ahead option to pop in the fridge or freezer.

Baby D is 9 months old and a big fan of finger foods – these little cheesy veggie bites have been a great hit!

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Veggie Tots

Servings: 11 x 1½ tablepoon tots

Author: Cheryl Meyer, Registered Dietitian

Ingredients

• 1 small onion, finely diced
• 1 cup grated carrot or cauliflower or broccoli
• ½ teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ cup grated cheddar, gouda or mozzarella cheese
• ⅓ cup flour
• 1 egg
• salt* and pepper, to season

Method

1. Combine all the ingredients (bowl with a wooden spoon is perfect).

2. Shape into tots (or nuggets or bites) and place on a lined baking sheet, I use a 1½ tablespoon ice-cream scoop to speed up portioning them out.

3. Bake at 180°C for 30 minutes.

Notes

* leave out the salt for babies under the age of 1 year.

Substitution Options: this recipe is very forgiving
– swap in 1 teaspoon of fresh crushed garlic for the ½ teaspoon of garlic powder
– swap in 1 tablespoon fresh parsley for 1 teaspoon dried parsley
– use grated zucchini or sweet potato