Healthy Baked Veggie Tots, a fantastic snack or appetizer that even veggie haters will love. Nutritious, delicious, great any time of the day. Particularly nice as a finger food for babies and toddlers.
You can call them spinach tots too, or spinach fingers. I chose this shape rather than patty one so that my baby could hold them better and feed herself, she's brilliant with food.
When I cook for the baby I don't add salt at all, and to be honest I don't think these bites need any.
But if you'd rather add some, a quarter of a teaspoon should be more than enough, don't forget that naturally occurring salt would be found in veggies too. So, how's in for some yummy bites?
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How to make healthy veggie tots for kids
They might be the two vegetables that people love to hate, but spinach and Brussels sprouts make one healthy combo. They have countless vitamins and minerals, they are high in protein, and don't taste that bad at all. I honestly could eat every day without complaining.
- Boil the Brussels sprouts in a pan of salted water for 15 minutes until really tender.
- Drain the water, and chop the sprouts really finely.
- In a separate pan, boil the spinach for about 5 minutes, transfer to a colander, and use the back on a spoon to squeeze out the excess water.
- Chop the spinach finely, and mix with the Brussels sprouts, mozzarella, egg, breadcrumbs and spring onions.Â
- Season to taste and shape 15 tots.
- Arrange them on a bake tray lined with non stick parchment paper.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Spray the bites with cooking spray, then bake the bites in the oven for 30 minutes until lightly golden.
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Tips and tricks
Mozzarella works better in this recipe, as it keeps the bites soft and moist while being baked. When cheese is not added, I tend to fry patties/bites, because I find that they dry out no matter what.
Another thing that helps is spraying they with cooking spray before popping them in the oven, they came out perfectly moist.
There was no need to coat these veggie tots at all with flour to become slightly golden, although I would have used some had I decided to fry them instead.
Other baby lead weaning recipes
Healthy Banana Muffins for Kids (No Sugar)
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Veggie Tots
Ingredients
- 1 cup Brussels sprouts
- 1 cup spinach, frozen
- 1 cup grated mozzarella
- ½ cup breadcrumbs
- 1 egg
- 2 spring onions, chopped
- salt and pepper to taste (If made for babies, salt to be omitted)
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Instructions
- Boil the Brussels sprouts in a pan of salted water for 15 minutes until really tender.
- Drain the water, and chop the sprouts really finely.
- In a separate pan, boil the spinach for about 5 minutes, transfer to a colander, and use the back on a spoon to squeeze out the excess water.
- Chop the spinach finely, and mix with the Brussels sprouts, mozzarella, egg, breadcrumbs and spring onions.
- Season to taste and shape 15 tots.
- Arrange them on a bake tray lined with non stick parchment paper.
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Spray the bites with cooking spray, then bake the bites in the oven for 30 minutes until lightly golden.
Notes
- Mozzarella works better in this recipe, as it keeps the bites soft and moist while being baked. When cheese is not added, I tend to fry patties/bites, because I find that they dry out no matter what.
- Another thing that helps is spraying they with cooking spray before popping them in the oven, they came out perfectly moist.
- There was no need to coat these veggie tots at all with flour to become slightly golden, although I would have used some had I decided to fry them instead.
Alla B says
Great easy recipe. My 11 months old daughter devoured them!
Daniela Apostol says
I am glad she liked them!
Ronit says
Oops just realized I wrote broccoli instead of Brussels sprouts... Even though I think this can work well with both. 🙂
Daniela Anderson says
Thank you! Indeed, broccoli would work well here as well, they are really healthy and tasty.
Ronit says
These look so good! Have to keep them in mind for next time I buy broccoli. 🙂