11 November 2011

Healthy kids recipes - easy and nutritious vegetable fingers

Easy and nutritious vegetable fingers

The hardest things about these, is the peeling of the potatoes and clearing up the mess afterwards. But please don't let that put you off. You could put any vegetable in with the mashed potatoes. My two children love these. My little boy who has more often than not refused to eat anything green just eats the broccoli and peas without thinking about it. I often cook these in my cookery classes and 99 out of 100 children devour them. Adding a dollop of Ketchup on the side helps them go down a treat!

Vegetable fingers & balls crisping up nicely
For the filling
4 medium potatoes, peeled and quartered
½ mug tinned or fresh sweetcorn
½ mug of peas
4 or 5 broccoli florets

For the coating
1 egg, beaten lightly (or milk for those who can't eat eggs)
½ mug of breadcrumbs
Pepper to taste


  1. Boil the potatoes for 15 minutes until soft. Allow to cool in the fridge. The cooler the potatoes the easier the fingers are to form
  2. Cook the peas, sweetcorn and broccoli (chopping the broccoli up in small pieces once cooked)
  3. In a bowl, pass the potatoes through a ricer or mash with a potato masher and add all the other ingredients
  4. With your hands, mix all the ingredients together and then shape into small patties, balls or fingers, coat in the egg or milk and then breadcrumbs
  5. Fry in a little oil until the outer edges are crisp, allow to cool and serve

Serving suggestions:

To add a little more crunch and nutrition, you could sprinkle some sesame seeds into the breadcrumbs.

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