Although introducing solids to baby was an exciting transition in our household, it was daunting and frustrating at the same time. If you happen to be vegetarian, this throws an additional wrench into the picture. When you take meat out of the picture, the food choices for baby obviously diminish; of course, one needs to have a little more inspiration in the kitchen!
These delicious recipes are full of flavour and packed with essential nutrients, and although they look like burgers and meatballs, they are all veggie-based. They make for ideal finger foods for baby-led weaning and can also be packed in school lunches. My kids can be finicky sometimes when it comes to eating their veggies, but when they are served in an easy-to-eat, tasty little burger or meatball, they devour them!
I make large patties of the meatless burgers for my husband and myself and smaller ones (since they have proven to be more appealing) for the kids. I often double the batches and store the leftovers in the freezer for a quick and easy dinner option during the week. These taste delicious on their own…but smothering them in sauce or adding a dollop of fresh dip just ups the ante!
NOTE: Consult your pediatrician before putting your baby on any sort of food-restricted diet.
Curried Cauliflower Carrot Fritters
Ingredients:
- 1/2 head of cauliflower (about 1 1/2 cups), steamed until fork tender
- 1 large carrot (about 1 1/2 – 2 cups), grated
- 2 large eggs, whisked
- 3/4 cup Bob’s Mill gluten-free flour (or all-purpose flour)
- 1 tbs. extra virgin olive oil
- 1 heaping tsp. baking powder
- 1 tsp. fresh ginger, minced (or 1/2 tsp. dried)
- 1 garlic clove, finely minced
- 2-3 tbs. fresh parsley, finely chopped
- 1 tsp. mild curry powder
- 1 tsp. sea salt
- 1/4 tsp. black pepper
- 1/2 cup or more oil of choice for frying (I prefer using a combination of canola and olive)
Directions:
Get the recipe for Curried Cauliflower Carrot Fritters here.
Sweet Potato Broccoli Burgers
Ingredients:
- 1 large sweet potato (about 2 cups raw), cut into 1 inch cubes
- 1 garlic clove, minced
- 4 cups raw broccoli, chopped into 2 inch florets
- 2 large organic eggs
- 2 tbs. extra-virgin olive oil
- 1/2 cup grated Parmesan cheese
- 2 tbs. scallions, finely chopped
- 3 1/4 cups breadcrumbs
- 1 tbs. each fresh dill and parsley, finely chopped
- 2 tbs. fresh lemon juice
- 1/4 tsp. nutmeg (optional)
- sea salt and pepper to taste
- Lemon Dill Mayo Dip (for 4-6 burgers)
- 1/2 cup light mayonnaise
- 2 tsp. fresh dill, finely chopped
- 2 tsp. fresh lemon juice
- sea salt and pepper to taste
Directions:
Get the recipe for Sweet Potato Broccoli Burgers here.
Eggplant “Meatballs”
Ingredients:
- 1/2 small red onion, finely chopped
- 1 medium red pepper, finely chopped
- 2 small eggplants, chopped into 1 inch cubes
- 1 garlic clove, finely minced
- 1 tbs. capers, drained and finely minced
- 2-3 tbs. extra virgin olive oil
- 2-3 tbs. fresh parsley, finely chopped
- 4-5 basil leaves, finely chopped
- 1 – 1 1/2 cups breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 medium plum tomato, finely diced
- 2 cups oil of choice (canola or safflower works best)
- sea salt and pepper to taste
Directions:
Get the full recipe for Eggplant “Meatballs” here.
More Meatless Meals for Baby:
