These easy, delicious and very well received little bites are based this one from Wholesome Kids.
My 4 munchkins all devoured them, asked for seconds and then asked for them in their lunchboxes the following day! Winner!!
See below the recipe for a coconut free option
- 400g chicken thigh, skin and fat removed
- 2 tsp minced garlic
- 1 cup bio cheese, grated
- 6 rashers short cut bacon, fat removed
- 1 medium zucchini
- 1 medium carrot
- 1/2 420g tin corn kernels, drained and rinsed
- 1/2 420g tin kidney beans, drained and rinsed
- 1 tbsp GF flour of choice (I have used rice flours, quinoa flour and a GF mix – all work well)
- 1 tsp fresh chopped thyme
- salt and pepper to taste
- 1/2 cup brown rice, uncooked.
Cook the rice, then drain and set aside.
In your processor, grate the carrot and zucchini, then add the corn and kidney beans and process until fine and well combined. (Speed 6 for 10 seconds in a thermal cooker).
Add in the bacon and chicken and process until well combined. (Start on speed 5 and increase up to speed 7 for a total of about 25 seconds. Then scrape down sides).
Add in grated cheese, garlic, flour and seasoning and mix well (Speed 4 for 15 seconds).
Tip into a large bowl and mix through the rice until evenly combine.
Place (rough) balls made from spoonfulls of mixture onto a lined baking tray.
Place into preheated 200C oven (or 210C if not fan forced) and bake for about 20 minutes.
Serve with your favourite dipping sauce (and lots of extra greens if you can get away with it!).
Makes about 40 balls. The uncooked mixture freezes and thaws well.
For a coconut free option you’ll need to avoid the Bio cheese as it is coconut oil based.
Remove the 1 cup of Bio cheese and replace it with 1/2 a can of chic peas (add them at the corn and kidney bean stage), 2 tbsp Nutritional Yeast flakes and 1 tsp of tahini (if you can have sesame – leave it out if not). Also bulk up the flour to 2 tbsp.