Becky Excell’s Veggie Bites

What you need

Ingredients

1 packet Carrot and Parsnip Mash
1 packet Carrot and Parsnip Mash
2 egg yolks
70g cheddar cheese, grated
Salt and pepper, to taste
60g gluten free plain flour
2 eggs, beaten
100g gluten free breadcrumbs
Vegetable oil
Pinch of chilli flakes, to serve
Pinch of chilli flakes, to serve

Recipe method

Preheat an oven to 180C Fan / 200C and lightly oil a baking tray.

Mix together the carrot and parsnip mash, bubble and squeak, egg yolks, grated cheese, salt and pepper into a large bowl. Mix well to ensure it is all well combined.

Place gluten free flour in one bowl, 2 beaten eggs in another bowl and gluten free breadcrumbs in another bowl.

Roll your veggie mixture into balls, about 75g in weight.

Then roll each in the flour, then coat in the egg and finally roll in the breadcrumbs so each ball is fully coated.

Place your balls onto your preprepared baking tray and spray lightly with a little extra oil to help them crisp up and colour.

Bake in the oven for about 25 minutes until piping hot and golden.

Sprinkle with parsley and chilli flakes to serve.

Serve however you like – with a dipping sauce or with a roast dinner! They go with everything!

Make it a meal.

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