Vegetable Fingers

Every mama has that go-to toddler recipe that ticks all the boxes: easy to prepare, always goes down well, healthy and delicious. And this is mine: Vegetable Fingers 🥕🥦🍠🍞

The reason I love this recipe so much is that you can make it vegetarian or add chicken / fish, meaning 3 variations of the same recipe. You can also use whatever vegetables you have left over in the fridge. Serve with hummus, alongside some pasta or any dip.

You will need:

🥕1/4 cup of each of the vegetables you want to use. I typically use carrot, broccoli, onion, green beans and roughly chop them in the processor to save time on chopping
🍠 1 sweet potato
🧄 4 cloves minced garlic
🍞 2 slices brown bread
🥚 1 egg or Flax egg for vegetarians (you can also omit)
🧂salt to taste
🌱 any seasonings you like, I use garlic granules
🍂 handful of seeds (optional)

Method:

1️⃣ Pre-heat oven to 180 degrees, peel and roughly chop 1 large sweet potato and bake in the oven for 35-40 minutes with a drizzle of olive oil (to save time I usually do this the day before). Mash once ready

2️⃣ Mince your vegetables - to save time I usually add to a food processor, on a rough chop mode. In a large pan, add 2 tbsps of avocado oil, add in your garlic, onion sauté well and add in the remainder of the vegetables

3️⃣ Add in your protein, either cheese, chicken or fish work well (again, bake chicken or fish before hand and then shred)

4️⃣ Once the sweet potatoe is ready, mash and add to the pan along with the vegetables. Add seasoning and mix well. Take off heat and cool for 10 minutes.

5️⃣ Blitz bread into breadcrumbs adding in a handful of seeds.

6️⃣ Once vegetables are cooked shape into tenders, dip into a whisked egg and then breadcrumbs

7️⃣ Bake in oven or air fryer at 180 for 10 minutes both sides.