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Veggie Tots

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

Veggie tots work beautifully to turn not-so-fresh produce into a tasty nibble for little fingers. Try carrot, cauli, broccoli, sweet potato...

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!

Carrot, cauliflower and broccoli veggie tots
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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

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Filed Under: Freezes Well, Latest Recipes


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Hi, I'm Cheryl, NNICU dietitian and mom of two little boys. I believe in the enormous benefits of home cooking. Join me for recipes, tips and how to's to make nutritious, tasty meals achievable in your kitchen. About me...

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