These are such a nice and simple way to get extra veggies in, and the texture is perfect for little ones from 6 months. They make for suitable finger food that’s able to go in lunchboxes, you can choose to add extra flavours, to add crumbs, and you can also sub in other vegetables like cauliflower, broccoli or sweet potato for either the potato or squash depending on your little ones food preferences.
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Potato & Butternut Squash Tots
Ingredients
- 250 g white potato (peeled and diced)
- 250 g butternut squash (peeled and diced)
- 50 g vegan cheese (grated)
- 50 g almond flour (or breadcrumbs; optional to coat)
- salt and pepper (optional, omit for under 12 months)
- olive oil ( to spray)
Instructions
- Preheat the oven to 200c (fan)
- Add the peeled and diced potato to a pot and cover with boiling water. Cook on high for 5 minutes
- Add the squash to the potatoes and cook a further 5-10 mins till soft enough to mash
- Drain the veggies and add to a bowl and mash, leaving some lumps for texture.
- Add the cheese while the veggies are warm (helps it melt in), then add any seasoning if using.
- Use approximately 1 Tbsp of the mix, form into a tot shape in your hand (for ~20 tots), and then roll in almond flour (creates a crumb like texture).
- Cook for 30 minutes until golden (turning gently halfway).
- These can be served cold or warm - we reheat them in the airfryer for 3 minutes or oven for 5-10mins.
Storage
Store in the fridge for 3 days or freezer for 3 months.Notes
We paired ours with a dip of plain coconut yogurt and Dijon mustard (around 2 Tbsp of coconut yogurt mixed with 1/2 tap of Dijon mustard). You can add extra flavours like garlic powder, mixed herbs, or some chilli for older kids.
Did you make this recipe?
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3 Comments
Would this recipe work with nutritional yeast instead of the cheese? Thanks!
Yep! You can leave out the cheese or nutritional yeast entirely.
I added mashed black beans for more protein and it was amazing