20 minutes + cooking time 45 minutes
There are many great things about this recipe, but my favorite is that it is a great healthy meal for Friday nights! I like to make this recipe when I feel like having a ‘burger & chips’ meal, but I want a healthy option :) Packed with fiber and micronutrients, these veggie bites are easy to prepare and can be stored in the fridge for 4 to 5 days to eat later in the week. They are also great for kid’s lunch boxes.
1 small red onion
1 tbsp solid extra virgin coconut oil
3 carrots - peeled
2 zucchinis - peeled
2 cups cooked quinoa
1 cup chickpeas
2 pasture-raised eggs
100 grams goat cheese
1 tsp sea salt
1 tsp cumin.
For serving: 2 mashed avocados
Preheat the oven at 170 C (340 F). I like fan-forced mode if you have it as it gives a really lovely and even golden colour.
Chop the onion finely. Add the coconut oil and the onion to a small saucepan and cook on low heat until caramelised.
In a food processor, first, shred the zucchinis and the carrots finely. Then, add to a large bowl and set aside.
Change the blades on your food processor to the chopping blade, add the zucchini and carrot into the food processor bowl. Note: you can also shred the vegetables by hand if your food processor doesn’t shred. Then add the cooked onion, chickpeas, quinoa, eggs, salt, and cumin. Shred well for a few minutes until the mix has a dough-like consistency.
Once all the ingredients are well combined, transfer the mix to a large bowl and add the goat cheese in small pieces. Combine gently with a spatula. Note that the mixture will be pretty wet. By hand, shape sticks about 4 x 6 cm or any other shape you like. Small squares or round burger shapes also work well.
Line a large baking tray with baking paper. Place the bites leaving some space between them as they grow a little once baked—Cook for 45 minutes or until crisp and golden.