I’m trying to mix up what the boys have for lunch at the moment – it is so easy to get stuck in a rut of cheese on toast, wraps and ham sandwiches.
I’m always looking for sneaky ways to get veggies into the boys and so thought I’d whizz up some sweet potato and courgette, add some cheese, bake and boom… a yummy lunch.
Half a medium Sweet Potato – roughly peeled and chopped into small cubes
Half a Courgette – dark green outer roughly peeled off and chopped
Half a Cup of Grated Cheddar Cheese
Wholemeal Breadcrumbs – I make my own by whizzing a stale crust through the processor
You’ll also need a food processor. I have a small handheld one which is ideal for this recipe.
Pre-heat your oven to 200 degrees celsius.
Steam the veggies until you can push a fork through them, but they are still slightly firm – about 5-7 minutes for the sweet potato and 3-4 minutes for the courgette.
Leave the steamed veggies for 5 minutes to cool.
Pop the veggies into the food processor and give it a couple of whizzes so that it is finely chopped, but not starting to purée. Leave to cool for another 5 mins.
Grate a half cup of cheddar and mix it into the chopped veggies.
Split the mixture into 6 patties (about a tablespoon each), rolling the patties in your hands. Dip the patties into the breadcrumbs.
Lightly oil a baking tray with coconut or rapeseed oil and place the patties on the tray.
Bake in the oven until golden brown (about 10 minutes), turning after 5-6 minutes.
Serve up…. watch out they get hot in the middle.
The boys had these with hummus, cheese crackers, cucumber and grapes. They LOVED them.
Do let me know if you make these and how well they turn out – I just kind of threw them together so hope i’ve remembered the recipe ok.