A great snack for kids and a sneaky way to get extra veg into those little tummies.


  • Red lentils x 1 cup
  • Celery x 1 stalk
  • Sweet potato x 1/2 cup
  • Butternut x 1/4 cup
  • Cauliflower x 1/4 cup
  • Sundried tomatoes x1/4 cup – soaked in hot water
  • Mild curry powder x 1 -2 tsp.
  • Garlic x1/2 clove
  • Onion x 1/2 a small onion
  • 1 egg beaten
  • Coconut oil X 1-2 tsp.
  • Chickpea flour x 4 tbsp.



  1. Heat your oven to 180 degrees.
  2. Cook the red lentils according to packet instructions and add the curry powder. Drain and save or later.
  3. Add all the other veg to a food processor or NutriBullet.
  4. Heat the coconut oil in a pan and add the blitz’d veg.
  5. Cook until tender.
  6. Mix the veg, chickpea flour, egg and red lentils together in a bowl.
  7. Pour into a greased oven dish and press down with the back of a spoon.
  8. Pop into the oven and bake for about 30minutes or until firm.
  9. Cut into squares once cooled. Store in the fridge or freeze for later.