One for the littlies in your life today. After the popularity of my Sunday Dinner Leftover Cakes, my kids are equally as crazy about these little shallow-fried patties (AKA bombs!) of Leftover Mashed Potato and Veggies, Tuna and Cheese. It’s a flavour combination that works for most little people and happens to be a fine way of sneaking into their tummies a multitude of Hidden Veggies. If your little people are particularly veggie adverse then I advise chopping the veggies very finely, but because the overall flavour is such a pleasing one I doubt they’ll even notice the sneaky good stuff.
Whenever I make any dinners involving mash and veggies, which happens to be pretty often in our house, I always cook a little extra so I can make these tasty little bombs the next day. It’s then a matter of simply mixing the cold mash with any cooked veggies, a little cheddar and a can of tuna. Shaping into patties and coating in breadcrumbs, polenta or panko (or a mixture of any of these) and shallow frying in a little sunflower oil. They can then be served with yet more veggies or baked beans. And there you have it, a generally pretty wholesome dinner easily made in minutes.
And they taste really really good. I really should admit I do make the odd extra for us big people too!
And secondly for my first ever time to the No Waste Food Challenge held by Kate from Turquoise Lemons, and this month hosted by Elizabeth’s Kitchen. The theme this month handily happens to be Mashed Potatoes!.
And so on to this cinch of a recipe:
Cheese & Tuna Veggie Bombs
Perfect for Toddlers and Young Children, Bigger Kids, Family Dinners, Mid-Week Suppers, The Veggie Adverse. And the leftover ‘leftovers’ can be frozen for a later, even quicker, dinner.
Makes 8 to 10 small patties:
300g of cold Mashed Potato
200g of cold cooked Veggies (if you don’t have enough leftover veggies then you can always top up with defrosted frozen peas or sweetcorn), finely diced
185g tin of Tuna, drained
75g of Cheddar Cheese or similar, grated
3 heaped tablespoons of dry Breadcrumbs, Polenta or Panko (or a mix of any of these)
Simply combine all the ingredients bar the breadcrumbs in a large bowl. Shape into even patties. Place the breadcrumbs/polenta/panko in a flat bottomed bowl.
Now coat the patties in a fine layer of the crumbs and set aside on a plate until you’re ready to fry.
Take a frying pan and pour in enough sunflower oil to make a very fine layer on the bottom. Heat on a low to medium heat. When the oil is hot carefully place your bombs in the oil. You’ll probably have to fry them in a couple of batches.
Fry on both sides until golden brown all over. Drain on kitchen roll and serve.
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