V is for Vegie and Cheese Puffs for The Kids Cook Monday

The original recipe for these Vegie and Cheese Puffs came from the Vegie Smugglers blog.  I have heard a fair bit about the Vegie Smugglers books but until I found Wendy's blog I hadn't had a chance to try out any of her recipes.  Now after spending some time looking through the blog I have a list of recipes to try and am considering purchasing her books and meal planner.

I altered Wendy's recipe only slightly.  To avoid any green in the puffs we peeled the zucchini before grating it and use a finely grated carrot in place of the spring onions.  In an ideal world I wouldn't peel the zucchini because you lose a lot of nutrients this way but with my fussy eaters I will try anything.  And it worked!  Bear and Bee loved the puffs (hubby and I liked them too) and both had two each for dinner.  Bee especially liked them because in her words, 'they are like bread'.

Vegie and Cheese Puffs
Original recipe from Vegie Smugglers
Makes 16

Ingredients
½ cup milk
1 egg
½ tsp smoked paprika
1 zucchini, grated (peeled first if your kids hate green vegies)
1 small carrot, grated
2 cups grated tasty cheese
1 cup self-raising flour

Directions
1. Preheat the oven to 190 degrees Celsius.

2. Line 2 baking trays with non-stick baking paper.  A tip I read recently was to scrunch up the baking paper before putting it on the tray.  That way it will lay flat - genius!

3. In a large bowl, whisk together the milk and egg.

Bear grating the peeled zucchini.

4. Add the paprika, zucchini, carrot and cheese.

5. Sift over the flour.
6. Mix well (it will become a thick paste).

7. Dollop out portions onto the prepared trays.

8. Bake for 20-25 minutes until golden brown and cooked through.

We served our Vegie and Cheese Puffs as a side to Lamb and Barley Soup but they would also be great in lunchboxes (as Wendy mentions on her blog).