Last night my boys ate carrots, creamed corn and zucchini… and they didn’t have a clue!
I’m a firm believer in keeping a calm dinner time, and I really hate fighting with my boys to eat their vegetables. So now and then I like to serve up something I know they will love, that also helps me get the vegies in without the arguments. Win-win!
A couple of notes from a silly cook: this recipe is supposed make around 35 balls, but I must have made mine too big as I ended up with 25. And I also forgot to put the parmesan in with the Cornflakes! D’oh! So maybe not such an accurate title! They still worked just fine.
Jack preferred his chicken balls plain, but Liam loved dipping his into some tomato sauce – which also had hidden carrots and spinach! *insert evil laughter here*
Want to sneak some into your kids? As long as you include enough moisture to hold the mince together, feel free to substitute any veg you like…
- 500g chicken mince
- 1 clove garlic
- 1 small zucchini
- 1 carrot
- 1 small brown onion
- 1 egg
- 1/2 cup grated parmesan
- 1 cup breadcrumbs
- 210g creamed corn (half a can)
- 4 cups crushed cornflakes
- 1 cup grated parmesan
Put the carrot, zucchini, onion and garlic in a food processor and whizz it until finely chopped. Mix with chicken mince, egg, creamed corn, parmesan and breadcrumbs.
Form the mixture into balls or nuggets and coat with the parmesan and cornflakes mix.
Shallow fry the balls in oil and finish them off in the oven for about 10 mins on 180 degrees.