Lunch/Dinner | Snacks
Carrot & Courgette Tots
6 Months +, 7 Months +, 8 Months +, 9 Months +, 10 Months +, 11 Months +, 12 Months +, 18 Months +, 24 months +
Egg Free|Gluten Free|Nut Free|Vegetarian
Crispy, cheesy veggie-packed tots—perfect for little hands and a fun way to enjoy vegetables!
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
12-15 tots
Time
20-30 Minutes
Storage
Store in a fridge
Freezer-friendly
Servings
12-15 tots
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Ingredients
| 2 cups | Potatoes, peeled, cut, steamed |
| ½ cup | Carrots, peeled and grated |
| ½ cup | Courgettes, grated, squeezed |
| â…“ cup | Cheddar cheese, grated |
| 300g | Potatoes, peeled, cut, steamed |
| 50g | Carrots, peeled and grated |
| 50g | Courgettes, grated, squeezed |
| 40g | Cheddar cheese, grated |
Recipe Tips
Squeeze excess moisture from the courgettes and carrots to prevent soggy tots
For extra crispiness, lightly spray the tots with olive oil before baking
Method
1
Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper
2
Steam or boil the potatoes until soft and let them cool slightly
3
Transfer to a large mixing bowl and mash them with the back of a fork or a potato masher
4
Add the courgettes, carrots, and cheese, and give everything a good stir
5
Scoop a heaped tablespoon of the mixture and form it into a tot. Place on the prepared tray. Repeat with the remaining mixture
6
Drizzle with a little olive oil if desired
7
Bake for 20 minutes, or until golden
8
Let them cool completely before serving, as they will set while cooling
9
Buon appetito!
Storage
Store cooled tots in an airtight container and refrigerate for up to 2 days
To freeze, place them on a baking tray until solid, then transfer to a zip lock bag or freezable container for up to 2 months
To reheat, place the tots on a baking sheet and bake at 160°C (320°F) until heated throughout and crispy on the outside
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