vegetable balls Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/vegetable-balls/ Wed, 07 Mar 2018 17:34:37 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 Finger food for kids: Crispy potato and veggie bites https://www.budgetpantry.com/potato-veggie-bites-for-kids/ https://www.budgetpantry.com/potato-veggie-bites-for-kids/#comments Thu, 11 Jan 2018 06:52:17 +0000 https://budgetpantry.com/?p=10233 Quick recipe! If there’s one thing that gets cbb excited at meal times, it’s this: CRISPY STUFF! Are your kids the same? She’s not a fan of potatoes when it’s all mushy but she does love these airfried potato balls. It’s like begadil without the spices because I’m a bit too lazy to add this and that. This recipe only needs 5 ingredients: potato, carrot, broccoli, egg and panko breadcrumbs. You can jazz this up with a cheese surprise in the centre! When shaping, just stuff some shredded cheese in the middle and watch your kid’s eyes open big big when they bite into one! The egg is used as a dip before coating the balls in breadcrumbs. There will be leftover egg, so what I do is add some milk to the egg and make a fluffy egg omelette roll for cbb. Protein? Checked. Fibre? Checked. Carbs? Checked. Happy kid? CHECKED! And yes you can toast and blitz your own breadcrumbs. If you don’t have an airfryer, you could pan fry this or bake them in the oven. These freeze well, so I always make a big batch. Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes! Finger food for kids: Crispy potato and veggie bites (budgetpantry.com) Makes about 25-30 potato balls What you need: 4 medium-large potatoes (I used Holland potato) 1 large carrot 2 handfuls of cooked broccoli florets 2 eggs, beaten 100g panko breadcrumbs 100g shredded cheddar cheese (optional) Steps: Cook peeled potatoes and carrots in boiling water for 15-20 minutes. If you can push a fork through, they’re done. In the last 2 minutes, blanch the broccoli florets. Drain. Mash the potatoes and carrots with a fork. Using a pair of scissors, snip the broccoli florets into the mash and mix well. Set aside a portion for baby and season the rest with salt and spices for adults. Shape into balls with your hands. If desired, stuff cheese into the middle of the balls. These freeze well, so you can make the entire batch for baby and freeze the excess. Dip each ball in egg then roll in breadcrumbs. Repeat until all ingredients are used up. Spray some oil on each ball and airfry for 12 minutes at 180C. Alternatively, panfry in shallow oil till golden, or bake in the oven at 190C till browned. TIP: This is a meal for the entire family. You can shape leftovers into balls and freeze for baby, or season with salt and spices for adults!

The post Finger food for kids: Crispy potato and veggie bites appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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Quick recipe!

If there’s one thing that gets cbb excited at meal times, it’s this: CRISPY STUFF! Are your kids the same?

She’s not a fan of potatoes when it’s all mushy but she does love these airfried potato balls. It’s like begadil without the spices because I’m a bit too lazy to add this and that. This recipe only needs 5 ingredients: potato, carrot, broccoli, egg and panko breadcrumbs. You can jazz this up with a cheese surprise in the centre! When shaping, just stuff some shredded cheese in the middle and watch your kid’s eyes open big big when they bite into one!

The egg is used as a dip before coating the balls in breadcrumbs. There will be leftover egg, so what I do is add some milk to the egg and make a fluffy egg omelette roll for cbb. Protein? Checked. Fibre? Checked. Carbs? Checked. Happy kid? CHECKED! And yes you can toast and blitz your own breadcrumbs. If you don’t have an airfryer, you could pan fry this or bake them in the oven.

These freeze well, so I always make a big batch.

Tip: Click here to see my other baby food recipes. Will be adding more soon :) Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram to be updated on new recipes!

Finger food for kids: Crispy potato and veggie bites (budgetpantry.com)
Makes about 25-30 potato balls

What you need:
4 medium-large potatoes (I used Holland potato)
1 large carrot
2 handfuls of cooked broccoli florets
2 eggs, beaten
100g panko breadcrumbs
100g shredded cheddar cheese (optional)


Steps:

Cook peeled potatoes and carrots in boiling water for 15-20 minutes. If you can push a fork through, they’re done. In the last 2 minutes, blanch the broccoli florets. Drain.

Mash the potatoes and carrots with a fork. Using a pair of scissors, snip the broccoli florets into the mash and mix well. Set aside a portion for baby and season the rest with salt and spices for adults. Shape into balls with your hands. If desired, stuff cheese into the middle of the balls. These freeze well, so you can make the entire batch for baby and freeze the excess.

Dip each ball in egg then roll in breadcrumbs. Repeat until all ingredients are used up. Spray some oil on each ball and airfry for 12 minutes at 180C.

Alternatively, panfry in shallow oil till golden, or bake in the oven at 190C till browned.

TIP: This is a meal for the entire family. You can shape leftovers into balls and freeze for baby, or season with salt and spices for adults!

The post Finger food for kids: Crispy potato and veggie bites appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> https://www.budgetpantry.com/potato-veggie-bites-for-kids/feed/ 8 IKEA Veggie Ball Cook-Off: Curried Shakshuka with Veggie Balls https://www.budgetpantry.com/ikea-veggie-ball-cook-off/ Sat, 31 Oct 2015 16:07:23 +0000 https://budgetpantry.com/?p=6442 Food Related Sponsorship Disclaimer: This is a special post brought to you by IKEA. All ideas and comments are my own. And just when you thought my collaboration with IKEA was over (read this, this, this and this), here I am back with a surprise that will interest you even more – I hope! IKEA has revamped their menu and with that, introduced a range of new dishes and products including Veggie Balls. Hands up those who visit IKEA for food over furniture! Jason and I had actually tried these vegetables balls in-store, even before the good people at IKEA sent a packet over for sampling. At the IKEA restaurant, they serve the veggie balls with three sauces: yogurt based tzatziki, curry and black pepper. BUT of course, there are many other innovative ways to eat them. For weekday lunches, I have had them rolled up in wraps (and crispy prata!) with chopped lettuce and a simple lemon-mayo sauce. I have also used them on top of Mesclun salads for the husband’s breakfast boxes. Today, I have an even brighter idea: Cook them in Shakshuka! My family and I love Shakshuka, a dish of tomatoes, onions, peppers and spices topped with poached eggs, cooked in a skillet over the stove top, and usually served straight from the pan. In Israel, Shakshuka is often eaten at breakfast, but I have had this for all my main meals and my tummy more than agrees. Last year, I cooked this for Christmas gathering with the besties, since Boon is vegetarian. Now I can add veggie balls. The addition of IKEA’s veggie balls – which are free of dairy and gluten – add more flavour and substance to the vegetarian shakshuka. From the back of the packet: There are many ways to cook Shakshuka. Everyone has their favourite recipe. For this variation, which is slightly different from my previous, I added a little bit of curry powder. If you eat meat, I actually like Shakshuka better with bacon and sausages, fried initially with the onions. This is an amazingly low carb dish – if you can resist mopping off the tomato gravy with slices of crusty baguette, that is. Curried Shakshuka with IKEA Veggie Balls Serves: 4 What I used: 20 IKEA veggie balls, unthawed 2 cans diced/whole/stewed tomatoes (you can use Hunts or any brand) 1 tablespoon tomato paste 1 medium yellow onion, diced 4 cloves fresh garlic, sliced 1 red bell pepper, diced 5 eggs 3/4 teaspoon salt or to taste 1 tablespoon curry powder Half teaspoon cumin Half teaspoon paprika Half teaspoon cayenne pepper (optional) 1 tablespoon sugar 1.5 tablespoon olive oil Salt to taste Fresh corriander or parsley for garnish (optional but I love it!) Crusty bread to serve Steps: In a large skillet, heat the olive oil and fry onion til transparent, about 3-4 minutes. Add in the garlic and cook til fragrant. Add in the bell pepper and cook for 4 minutes before adding the veggie balls. Empty the canned tomatoes (together with the juice and all) and add the tomato paste. Flavour with curry powder, cumin, paprika, cayenne pepper (if using), salt (to taste) and sugar. Reduce the flame and allow to simmer for 15 minutes. Crack 5 eggs on top and cover with lid. Switch off the flame as soon as you see that the whites are forming and yolks slowly setting, about 7-10 minutes. Watch it carefully as you don’t want well-done eggs. Serve immediately with crusty baguette.

The post IKEA Veggie Ball Cook-Off: Curried Shakshuka with Veggie Balls appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> Food Related Sponsorship
Disclaimer: This is a special post brought to you by IKEA. All ideas and comments are my own.

IKEA Veggie Ball Cook off - Shakshuka1

And just when you thought my collaboration with IKEA was over (read this, this, this and this), here I am back with a surprise that will interest you even more – I hope!

IKEA has revamped their menu and with that, introduced a range of new dishes and products including Veggie Balls. Hands up those who visit IKEA for food over furniture! Jason and I had actually tried these vegetables balls in-store, even before the good people at IKEA sent a packet over for sampling. At the IKEA restaurant, they serve the veggie balls with three sauces: yogurt based tzatziki, curry and black pepper. BUT of course, there are many other innovative ways to eat them.

IKEA Veggie Ball Cook off - Shakshuka2

For weekday lunches, I have had them rolled up in wraps (and crispy prata!) with chopped lettuce and a simple lemon-mayo sauce. I have also used them on top of Mesclun salads for the husband’s breakfast boxes. Today, I have an even brighter idea: Cook them in Shakshuka!

IKEA Veggie Ball Cook off - Shakshuka

My family and I love Shakshuka, a dish of tomatoes, onions, peppers and spices topped with poached eggs, cooked in a skillet over the stove top, and usually served straight from the pan. In Israel, Shakshuka is often eaten at breakfast, but I have had this for all my main meals and my tummy more than agrees.

IKEA Veggie Ball Cook off - Shakshuka3

Last year, I cooked this for Christmas gathering with the besties, since Boon is vegetarian. Now I can add veggie balls. The addition of IKEA’s veggie balls – which are free of dairy and gluten – add more flavour and substance to the vegetarian shakshuka.

IKEA Veggie Ball Cook off - Shakshuka4

From the back of the packet:

IKEA Veggie Ball Cook off - Shakshuka6

There are many ways to cook Shakshuka. Everyone has their favourite recipe. For this variation, which is slightly different from my previous, I added a little bit of curry powder. If you eat meat, I actually like Shakshuka better with bacon and sausages, fried initially with the onions. This is an amazingly low carb dish – if you can resist mopping off the tomato gravy with slices of crusty baguette, that is.

IKEA Veggie Ball Cook off - Shakshuka5

Curried Shakshuka with IKEA Veggie Balls
Serves: 4

What I used:

20 IKEA veggie balls, unthawed
2 cans diced/whole/stewed tomatoes (you can use Hunts or any brand)
1 tablespoon tomato paste
1 medium yellow onion, diced
4 cloves fresh garlic, sliced
1 red bell pepper, diced
5 eggs
3/4 teaspoon salt or to taste
1 tablespoon curry powder
Half teaspoon cumin
Half teaspoon paprika
Half teaspoon cayenne pepper (optional)
1 tablespoon sugar
1.5 tablespoon olive oil
Salt to taste
Fresh corriander or parsley for garnish (optional but I love it!)
Crusty bread to serve

Steps:

In a large skillet, heat the olive oil and fry onion til transparent, about 3-4 minutes. Add in the garlic and cook til fragrant.

Add in the bell pepper and cook for 4 minutes before adding the veggie balls. Empty the canned tomatoes (together with the juice and all) and add the tomato paste. Flavour with curry powder, cumin, paprika, cayenne pepper (if using), salt (to taste) and sugar.

Reduce the flame and allow to simmer for 15 minutes. Crack 5 eggs on top and cover with lid. Switch off the flame as soon as you see that the whites are forming and yolks slowly setting, about 7-10 minutes. Watch it carefully as you don’t want well-done eggs.

Serve immediately with crusty baguette.

The post IKEA Veggie Ball Cook-Off: Curried Shakshuka with Veggie Balls appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

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