Tired parents and stuffing vegetables into vuvuzela

World cup fever has gripped the household and since we’re not sipping mint tea in Morocco or frappes in the Greek Isles, the hours are proving challenging. First game starts at 9.30pm and goes through till morning. Shame the kids aren’t joining in the fun, but keeping strictly to their sun-up to sun-down regime, Australian time.

Getting the right atmosphere for the fun though is proving much easier with it occurring to us that we have our very own vuvuzela here at home in the guise of a 3 year-old boy who manages to make incessant noise without the use of many words (except poo, poo-head and idiot). The noise starts up right from the tweet of the earliest birds. The occasional lull is just long enough for a sigh of relief before the blasting starts up once more all the way till bedtime.

Lucky he’s cute and lucky he’s funny. And looking on the bright side, we’ve got a little African souvenir without needing our passports.

Our parenting regime has slackened somewhat in our sleep-deprived state and dinnner-time has shifted to the rug in front of the TV. On the menu? These little bean and vegetable balls are fun to eat, get popped straight into the mouth and don’t make too much mess.

Vegie dots

Bring silence to the noisiest vuvuzela with this vegie dot recipe

Vegie dots

400g can four-bean mix, rinsed, drained
1 cup mashed potato or pumpkin (or a mix of the two)
1 carrot, peeled, grated
1 zucchini, grated
2 spring onions, finely diced
Sprinkle of garlic granules or 1 clove garlic, crushed
1 egg, lightly whisked
½ tsp dried Italian herbs (optional)
Salt & black pepper
Dry wholemeal breadcrumbs
Canola oil cooking spray

Preheat oven to 200C. Line an oven tray with baking paper.

Place the four-bean mix in a mixing bowl and mash using a fork or masher. Add all the remaining ingredients except for the breadcrumbs and cooking spray and mix thoroughly (hands work best for this job).

Roll bite-sized portions into balls, toss in the breadcrumbs until coated evenly and place on the baking tray.

Spray balls lightly with cooking spray and bake for 15 minutes. Remove tray, gently roll balls over, lightly spray again and return to the oven for another 10-15 minutes until golden.

Place a bowl of your desired dip in the centre of a plate (tzatziki, hummus or even tomato sauce), surround with the vegie dots, crudites, breadsticks and cheese.


10 Responses so far »

  1. 1

    Tes said,

    Yummm the veg-dots looks so amazing. I love to try that. Thanks for sharing.

  2. 2

    Super! These have the appearance of nuggets too… so Mr 1 might eat them 😉

  3. 3

    Donna Noble said,

    could you freeze these do you think?

  4. 5

    Karen G said,

    These look great! I’ve been on the look out for some finger food ideas for my 1 year old.

  5. 6

    Vivienne said,

    Made this tonight for dinner. We had the vege dots and tomato sauce for dinner. Was yum, and a great way to use up sweet potato (which I used instead of the potato/pumpkin). The vege dots smelled like sausage rolls as they were coming out of the oven.

  6. 7

    Kristy said,

    We have egg allergies….any alternatives?

  7. 9

    Natalie Goode said,

    Making these for dinner, let’s hope they are a winner in our house!

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