I weaned my kids with the help of Annabel Karmel and often made her tofu and cashew nut veggie balls. These are inspired by that recipe but using whatever I had lying around which was:
What you need:
1 cup cannellini beans 1 cup sweetcorn 1/2 red pepper Handful grated cheese 1 onion and minced clove garlic softened in butter Fresh coriander Breadcrumbs 1 egg.
Method:
Blend your veggies, herbs and beans in the food processor, leaving a little texture.
Season it then stir in the egg to bind it and enough breadcrumbs so it's "ballable" (if that's a word).
Refrigerate for a bit so they don't fall apart then roll in flour and fry in coconut oil.
In case you think I got up at 5am to do this, I actually made these as veggie bean burgers for supper last night and these are the leftovers.
Read more lunchbox ideas here.
Lunchbox from Skip Hop which is available at Bumps to Babes, Toys"R"Us and Rainbow Care in Hong Kong.