Makes 15 veggie balls (suitable for freezing)
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
1 tbsp chopped fresh basil
1 tsp chopped fresh thyme
2 tsp soy sauce
1 tsp sweet chilli sauce
1–2 tbsp plain flour
2 tbsp sunflower oil
These mini bites are a fantastic way to pack in veggies and are an ideal finger food. They are also perfect for batch-cooking and freezing, in readiness for any last-minute picnic planning or after-school playdates.
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 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, 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.
Suitable from 12 months +
If you are looking for quick and balanced options for your little one on those jam-packed days, Annabel’s award-winning Chilled Toddler Meal range includes children’s favourites such as Scrummy Fish Pie, Mild Chicken Tikka & Tasty Chicken & Potato Pie.
Discover the full range at Tesco, Sainsbury’s and Ocado and www.annabelkarmel.com