Potato-based sausages have become an absolute BLW staple in our house. They’re so simple to make, a great texture for little ones to eat and hold and are ideal for freezing. They’re also a great way to sneak more vegetables into a meal. I use the same basic method for these veggie tots as I do for the fish pie bites and Glamorgan sausages - mashed potato, an egg to bind and any other vegetables and protein you fancy. For these particular veggie tots I used... 🥔 mashed potato 🧀 cheddar cheese, grated 🥚 an egg 🥕 carrot, finely grated and squeezed dry 🥒 courgette (zucchini), finely grated and squeezed dry 🌽 sweetcorn 🍃 frozen spinach, defrosted, squeezed dry and chopped
- broccoli, cooked and chopped up
🌿 herbs - I used dried oregano, dried basil, fresh dill To cook simply mix everything together, shape into sausage shapes on a lightly oiled baking tray and bake in the oven for approx 20mins until they’re starting to turn golden. As ever - eat fresh, refrigerate or freeze. Enjoy x
