I saw something similar to these vegetable balls somewhere, but I don't remember where. So apologies to whoever came up with the idea. I had to wing it with the recipe, but they turned out great and Cooper really enjoyed them.
You can recreate this recipe with whatever you have in the fridge. Pretty much any vegetables would work and you could try another cheese if you like too. They freeze well, so you don't have to worry about making too many. Although, I think you will find that once the rest of the family see them, they will disappear pretty quickly.
Bite-Sized Vegetable & Cheddar Balls
Crunchy little balls, filled with vegetables. Children love them, so it is a great way to use some of the vegetables they aren't keen on. They are great served with mash potatoes and baked beans.
- 1 tbsp olive oli
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 3 spring onions, finely sliced
- 1 carrot, peeled and grated
- 1 courgette, grated
- 4 closed cup mushrooms, finely chopped
- ½ cup frozen peas
- 4 tsp vegetarian worcestershire sauce
- 8 large fresh basil leaves, finely chopped
- 2 slices wholemeal bread
- 1 cup / 50g grated cheddar
- a grinding of black pepper
- enough flour to dip the balls in
- 1 eggs, beaten ( add a pinch of salt for over 1's)
- 3 - 4 tbsp sunflower oil
1. Saute the onion, spring onion and garlic for a few minutes to give it a head start, then add the grated carrot and courgette and cook gently for about 3 minutes.2. Next add the mushrooms and peas and cook for another 3 minutes.3. Add the worcestershire sauce and the basil and mix well. The mixture should be quite dry. Take of the heat at this point and set aside to cool.4. In a food processor, whizz up the bread. Add the vegetables and cheddar. Season and then whizz up again.5. Time to set up a wee production line. Pop the vegetable mixture in the first bowl. Pour some flour onto a plate. Whisk up the egg and pop into a bowl and whizz up the last slice of bread and spread on a plate6. Roll the vegetable mixture into small balls. Roll in the flour, dip in the egg, then roll in the breadcrumbs and line up on a plate.7. Fry the balls in an oiled pan, in batches for approximately 2 minutes. Turning as you go. 8. Dry the vegetable balls on kitchen roll and serve with mashed potatoes and baked beans for the ultimate comfort food.
DetailsTotal time: Yield: make approx 24 balls, depending on the size