⏰ Prep minutes 30 minutes
👶🏻 Suitable from 6 months, cut into smaller pieces
❄️ Store in the fridge for a couple of days, or freeze (uncooked) for up to 3 months
These little vegetable balls are fantastic for picky eater toddlers and an ideal finger food for babies. Packed with vegetable and flavor this recipe are a winner with adults and kids!
(for 20 balls)
4 tbsp olive oil
1 garlic clove
100g courgette, cut in cubes
100g carrot, pealed and cut in cubes
100g aubergine, cut in cubes
130g bread crumbs, plus extra for coating
40g grated Parmesan
Small handful chopped fresh parsley, or 1 tsp dried parsley
Pinch of salt
Ground black pepper
Oil for frying (I used olive oil)
In a large saucepan gently cook garlic in olive oil over medium low heat just until the garlic is soft but not browned.
Remove garlic if desired (I like to leave it)
Add the courgette cubes, aubergines cubes and carrot cubes carrot and cook over a medium heat until softened (approximately 10-15 minutes).
Transfer the cooked vegetable to a blender or food processor and pulse until smooth.
Add the grated Parmesan, bread crumbs, eggs, salt & pepper and pulse again until completely combined. If the mixture is too sticky add more bread crumbs, should be a soft paste. (You can do this without a food processor, just mashed the vegetable first, then add all the rest of the ingredients and mix well)
Leave to set for 5-10 minutes in the fridge.
With lightly wet hands - Roll the mix into 14 walnut-size balls and coat them with a little of breadcrumbs then transfer in a tray of flat plate.
Heat a little olive oil in a pan and fry the balls in batches over a medium heat until golden and crisp.
OR You can cook them in the oven for a light dinner at 200°C for about 15-20 minutes turning halfway through until cooked through, but they will be not so good-looking as the fried ones.
Remove from the pan and put them on a paper towel to drain any excess oil.
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