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Cheesy Sprouted Veggie Bites

The perfect snack for kiddos and adults alike!

Gooey, cheesy veggie goodness that’s kid approved?! Sign us up! These Cheesy Sprouted Veggie Bites pack in veggies, protein and healthy fats for an easy snack for kids and adults alike. Quick and easy to make, these bites are pan-fried to golden perfection, with a tender, melt-in-your-mouth center.

Sprouted millet is naturally gluten free and has a mild, sweet flavour. Younger children can have a hard time digesting grains, so sprouting can help their more sensitive tummies. Whether enjoyed as a snack, appetizer, or lunchbox treat, these Cheesy Sprouted Veggie Bites are sure to please even the pickiest of eaters!

ingredient tips & substitutions

  • Veggies – we used a regular sized cheese grater but feel free to use the smaller size if your hoping to hide the veggies better! 
  • Garlic & Onion Powder – these are subtle but add a lot of flavour. Can be omitted.
  • Ricotta – Adds moisture and some great protein and healthy fats. 
  • Cheese – any kind of cheese will work here, so choose your kiddo’s favourite. We recommend mozzarella for younger toddlers because of the lower salt content
  • Eggs – we haven’t tried making these with a flax or chia egg, but it shouldn’t be a problem. If you try it, let us know!

recipe notes

  • You want the ingredients to hold firmly when you pack it together. Make sure you drain the millet completely, and  get rid of as much moisture from the zucchini and carrot as possible. If the mixture is still too wet, just add breadcrumbs a little at a time. Make sure you pack the patties tightly to ensure they hold together when you flip.
  • Make sure to have enough oil/butter in the pan to prevent sticking
  • These can be frozen. Reheat in a frying pan, microwave or toaster oven.

Cheesy Sprouted Veggie Bites

The perfect snack for kiddos and adults alike!
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 15

What You'll Need:

  • cups cooked Organic Sprouted Millet (½ cup dry)
  • 1 cup grated carrot (about 1 med carrot)
  • 1 cup grated zucchini (about 1 med zucchini)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp sea salt (omit for baby under 1)
  • ½ cup ricotta cheese
  • ½ cup grated cheddar cheese (or mozzarella for younger toddlers)
  • 1 egg
  • ½ cup sourdough or plain breadcrumbs (can be gluten free if needed)

How To Make It:

  • Cook millet according to package directions. Once cooked, drain well and set aside in the strainer, stirring every so often until it no longer looks wet. You can also use leftover millet or cook in advance and store in the fridge.
  • Grate carrot and zucchini. Set out paper towels to blot as much moisture from them as possible.
  • In a large bowl, stir together all ingredients. Mixture should hold when packed together. If the mixture is too wet, add a sprinkle of breadcrumbs until it reaches this texture.
  • Preheat a frying pan to medium.
  • Take small handfulls of the mixture and pack into tight patties about ¼ inch thick.
  • Fry in coconut oil, butter or tallow for 2-3 minutes, covered. If your pan doesn't have a lid, cover with a pizza pan or cookie sheet. Flip and cook another 2-3 minutes, until both sides are golden.
  • They are a little delicate when hot, but firm up as they cool. Once they reach an edible temperature, they should be able to be carried around in little fingers!
Have you made this recipe? Tag @secondspringfoods on Instagram!
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