Pea, Potato & Carrot Balls

Ingredients

• 1 medium Potato (peeled and diced into small cubes)
• 1 medium Carrot (peeled and diced)
• 0.25 cup Frozen Peas (thawed)
• 0.25 cup Cheddar Cheese (mild, finely shredded)
• 0.5 cup Breadcrumbs (plain, used for coating)
• 1 tsp Olive Oil (for greasing the baking tray)

Steps

1. 1

   Prepare the vegetables by peeling the potato and carrot. Dice them into small, even-sized cubes to ensure they cook at the same rate.

2. 2

   Place the diced potatoes and carrots into a pot of boiling water. Boil for approximately 10-12 minutes, or until they are fork-tender. Alternatively, you can steam them to retain more nutrients.

3. 3

   Drain the cooked vegetables thoroughly and transfer them to a large mixing bowl. Use a potato masher or a fork to mash them together until smooth, with no large lumps remaining.

4. 4

   Add the thawed peas and shredded cheddar cheese to the mashed vegetable mixture. Stir well until the cheese begins to melt slightly from the heat of the vegetables and the peas are evenly distributed.

5. 5

   Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil or line it with parchment paper.

6. 6

   Take a small amount of the mixture (about 1 tablespoon) and roll it between your palms to form a small ball, roughly the size of a walnut. Repeat until all the mixture is used.

7. 7

   Place the breadcrumbs in a shallow bowl. Roll each vegetable ball in the breadcrumbs until lightly and evenly coated, then place them on the prepared baking sheet.

8. 8

   Bake in the preheated oven for 15-20 minutes, turning halfway through, until the outside is slightly golden and firm to the touch.

9. 9

   Allow the balls to cool significantly before serving to your baby to ensure they are at a safe temperature.

Notes

For babies under 12 months, avoid adding salt to the mixture. You can add a pinch of garlic powder or onion powder for extra flavor if desired. These balls can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. To reheat from frozen, bake at 350°F until warmed through.

Nutrition per serving

• baby food
• BLW
• toddler recipe
• vegetarian
• healthy snack
• finger food
• baked