Baby Bites Cheese and Vegetable Fingers

These are a lovely way of using up leftover mash and are a great finger food. You can add whichever leftover vegetables you have to hand too.

Serving them with a dipping sauce makes them seem a bit more fun - and this one is homemade and has no additives or any nasties in there either.

The below makes enough for six fingers - 2 are sufficient for my little girl who is 12 months but 1 would be enough for smaller appetites. They keep in the fridge for a couple of days too, but I wouldn't freeze as potato doesn't tend to defrost too well. 

Also these are popular amongst older children too, way past the weaning stage.

Here's how:

• 2 tablespoons of leftover mash potato
• 1 tablespoon sweetcorn
• 1 tablespoon frozen peas
• 1/2 carrot
• 1 large spring onion
• 1 tablespoon fresh parsley
• 30g Cheddar or another hard cheese
• Black pepper
• 1 slice granary bread
• 1 egg
• Tomato Dipping Sauce

Firstly pre-heat the oven to 180.

Now peel and chop the carrot into very small cubes and place into a saucepan of water with the peas. Pour over some boiled water and cook for five minutes to soften.

Place the mash into a bowl and give a stir with a wooden spoon.

Chop the spring onion and parsley very finely and add to the potato with the sweetcorn and give a good stir.

Drain the carrot and peas and return to the pan to absorb any moisture. Then add to the mash mixture and again stir well.

Grate in the cheese and give one final stir.

Blitz the bread with a blender to make the breadcrumbs, then place onto a plate or bowl.

In a separate bowl crack the egg and give a quick whisk.

Now get about 1 tablespoon of mixture in your hands and shape into a finger - kind of like a sausage shape, and then place onto a clean plate. Repeat till all the mixture has been used. 

Now pat each one until it is a little rectangular shape, then dip into the egg and turn over, then dip into the breadcrumbs then return it to the plate and do the same to each finger.

Now drizzle a little vegetable oil into a pan and place on a medium heat. Once warmed add the fingers you are cooking, and allow to cook for two to three minutes or until the breadcrumbs have turned nicely golden brown. Then turn over and repeat for the other side. 

Once golden brown on each side, place the cheesy vegetable fingers onto an oven tray or dish and place into the oven to heat through for ten minutes.

Remove from the oven and cool for a few minutes until cool enough for baby to handle. Serve alongside some tomato dipping sauce.

Baby Bites: Carrot and Lamb Meatballs with Tomato Dipping Sauce

This makes for a wonderful finger food for little ones, and you can experiment with herbs and spices and different mince to make all sorts of variations too but this one is a classic take and lamb makes for great meatballs as it has a good fat level so they remain nice and juicy.

This recipe makes enough for 16 small balls, which is plenty for four to five portions. I freeze them raw in a sealed bag, and then pop out to defrost on the morning I need them and cook fresh each time.

The tomato sauce is a basic one and makes enough for 6-8 portions which can also be used with other foods too such a chicken or fish goujons or even as a pasta sauce. This again freezes well in sealable pots or bags. 

For the meatballs:
250g lean lamb mince
2 carrots
1 tsp cinnamon
1 tsp dried oregano
1/2 tsp black pepper

For the sauce:
2 leeks
1 tin of tomatoes
1 tbsp balsamic vinegar
1 tsp brown sugar
1 tsp paprika
1 tbsp olive oil

Firstly combine the lamb mince with the pepper, oregano and paprika in a large mixing bowl.

Peel the carrots and coarsely grate them straight into the mince. Use your hands to thoroughly mix together and then slowly form the balls.

Place any you are freezing into sealable bags and pop straight into the freezer.

Leave the ones you are cooking to one side for the minute.

To make the sauce firstly chop the leeks and saute in the olive oil to soften.

Add the tomatoes, the balsamic vinegar, sugar and paprika and cook on a low heat for 15 minutes, stirring every couple of minutes and using a wooden spoon to break down the tomatoes a bit.

While the sauce is cooking away, place a sheet of tin foil on the grill and pop the meatballs on top. Then turn on the grill to a medium heat and cook until the meatballs are browned all over - this should take about 5-8 minutes.

Once the meatballs are cooked through, remove from the grill and place on a plate with a couple of sheets of kitchen towel and roll around - this is to absorb any excess oil or fat.

Allow the meatballs to cool a little and in the meantime, pour the tomato sauce into a blender and blitz to a smooth consistency.

Dish up and serve to little one once the sauce has cooled enough for him or her to handle.

Be warned, these meatballs are moreish so make extra as the parent feeding them may get tempted too!