Bite-Sized Vegetable & Cheddar Balls

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.

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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.
Total time: Yield: make approx 24 balls, depending on the size


  1. What a great idea. Bite sized things always appeal to little ones and bigger ones too! Would be great with pasta and tomato sauce too.

  2. Jac, that looks gorgeous. I make a version with chickpeas and a few other veg to get some protein into Aditi, I am going to have to try this version too.

    I can see this being a real hit with spaghetti.

  3. Mmmmm, yes that is a great idea Janice :)

    Will have to try it with chickpeas too Michelle :)

  4. his hair is getting so long! and he eats so well - I made similar balls for Sylvia but with pumpkin and she said she didn't like the pumpkin - argh - but like you say at least everyone else liked them -

  5. You can never tell what they are going to turn their noses up at Johanna, we thought Cooper was getting fussy again, turns out he had another tooth coming through.

  6. These look lovely - look a bit like Falafel & my lot love falafel in wraps with salad so I could try these instead.
    thanks for sharing this recipe - I will definitely give this a try.

  7. Serving them in wraps is a great idea Helen :)



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