Bright Veggie Bites Flavorful (Printable Version)
Colorful vegetable patties packed with fresh veggies and cheddar, baked crisp and perfect for any snack occasion.
# What You'll Need:
→ Vegetables
01 - 1 cup grated carrot
02 - 1 cup finely chopped broccoli florets
03 - 0.5 cup finely diced red bell pepper
04 - 0.5 cup corn kernels (fresh or thawed)
05 - 2 spring onions, finely sliced
→ Binding & Flavor
06 - 2 large eggs
07 - 0.5 cup grated cheddar cheese
08 - 0.5 cup breadcrumbs
09 - 2 tbsp chopped fresh parsley
10 - 1 tsp garlic powder
11 - 0.5 tsp smoked paprika
12 - 0.5 tsp salt
13 - 0.25 tsp ground black pepper
→ For Baking
14 - Olive oil spray
# How To Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
02 - In a large bowl, mix grated carrot, chopped broccoli, diced red bell pepper, corn kernels, and sliced spring onions.
03 - Incorporate eggs, cheddar cheese, breadcrumbs, parsley, garlic powder, smoked paprika, salt, and pepper into the vegetable mixture. Stir until well combined and mixture holds together.
04 - Using damp hands, form the mixture into 16 small patties, about 2 inches wide each, then arrange them on the prepared baking sheet.
05 - Lightly spray the tops of the patties with olive oil for even browning.
06 - Bake for 18 to 20 minutes, flipping halfway through, until patties are golden brown and slightly crisp.
07 - Allow patties to cool slightly before serving.
# Expert Advice:
01 -
- They're genuinely fun to eat, which means kids (and adults) actually want to finish them instead of picking at sad veggie trays.
- Everything comes together in one bowl with no fancy equipment, and you can shape them while watching TV or listening to a podcast.
- They freeze beautifully, so you can make a big batch on Sunday and pull out exactly as many as you need throughout the week.
02 -
- Don't skip squeezing excess moisture from the grated carrot—it's the difference between tender bites and dense, waterlogged ones that fall apart.
- Flip them halfway through baking; the bottom side won't crisp up if you leave them untouched, and that flip really does make the difference in texture.
03 -
- Use damp hands when shaping—it's the difference between frustrated fumbling and smooth, quick work that feels almost meditative.
- Don't skip the flip halfway through baking; it ensures even browning and that coveted crispy edge on both sides.