Ingredients for Bean and Veggie Tots
1 small sweet potato
½ small head broccoli
400g tin butter beans, drained and rinsed
1 egg
1 tsp dried Italian herbs
½ cup grated cheese (tasty or mozzarella work well)
¼ cup chickpea flour (or substitute plain flour if preferred)
Olive oil spray, for baking
Method for Bean and Veggie Tots
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- Preheat the oven to 210°C. Line a baking tray with baking paper.
- Prick the sweet potato with a fork and place in a microwave-safe container with a small amount of water. Cover with the lid and cook for 5-7 minutes, or until soft. Allow to cool before removing the skin.
- Place the broccoli into a food processor and pulse until finely chopped. Remove from the food processor and place into a large mixing bowl.
- Add the drained butter beans, egg, and herbs to the processor. Pulse a few times until beans are mostly broken down, some soft lumps are okay. Add bean mixture to the mixing bowl along with the cooled sweet potato, flour and cheese.
- Shape into small finger-sized tot shapes, around 3cm long.
- Place on the baking tray and spray lightly with olive oil.
- Bake for 18–20 minutes or until golden and firm, turning halfway through cooking. Allow to cool before serving.
Bean and Veggie Tots Recipe FAQs
Are bean and veggie tots suitable for babies starting solids?
Absolutely! These make a great food once egg and milk allergens have been introduced. The texture of this veggie tots recipe is soft enough babies can eat this from 6 months onwards.
What’s a good dip to serve with these for babies?
To boost the iron and protein further these veggie tots could be served with hummus or a bean dip. Alternatively serve them with some mashed avocado for added healthy fats.
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