3 Finger Food Recipes Using Leftover Purees

Today we have three delicious finger food recipes for you, which all contain leftover purees. These wonderful recipes were created by a visitor to our site, Katte Shannon from Canada.

When Katte’s little one began feeding herself and had no more interest in using a spoon, Katte set about finding a way to use up the veggie purees she had already prepared. The result was these fabulous finger foods – packed with nutrients and easy to make.

Katte kindly shared her recipes with us and took photos of the finished results! We are thrilled to publish them here and hope your little ones enjoy them too.

NOTE: Katte told us that all these finger foods freeze well once cooked. Use within a month of freezing and simply thaw in the fridge overnight and microwave or pan fry to heat up. Katte’s daughter eats them cold with no problem.

A huge thank you to you, Katte, for sharing your ideas 🙂

Barley Balls

2.5 cups barley, cooked
2 cups veggie puree**
1 egg (optional)
1 tbsp spice (of choice)
around 1.5 cups breadcrumbs

1. Combine all ingredients

2. Adjust breadcrumbs as needed to hold mixture together

3. Roll into bite size balls or little patties

4. Bake @ 375°F for 20 minutes (flipping half way) or pan fry in non-stick pan until cooked through.

** I used a mixture of cooked chopped spinach, butternut squash, sweet potato, and carrots all to equal 2 cups. The more puree you use and less chunky, will result in a wetter batter and will need more breadcrumbs (or you can omit the egg).

Salmon Cakes

1 small can salmon, flaked (or fresh)**
2.5 cups barley, cooked
2 cups veggie puree***
1 egg (optional)
1 tbsp spice (of choice)
around 1.5 cups breadcrumbs

1. Combine all ingredients

2. Adjust breadcrumbs as needed to hold mixture together

3. Roll into bite size balls or little patties

4. Bake @ 375°F for 20 minutes (flipping half way) or pan fry in non-stick pan until cooked through.

** sift through salmon before adding to pull out any bones or skin
*** I used a mixture of cooked chopped spinach, butternut squash, sweet potato, and carrots all to equal 2 cups. The more puree you use and less chunky, will result in a wetter batter and will need more breadcrumbs (or you can omit the egg).

Chicken and Lentil Cakes

1 cup chicken, ground
1.5 cups lentils, sprouted, cooked and partially mashed
1 cup veggie puree**
1/2 cup veggie pieces***
1 egg
1 cup breadcrumbs

1. Combine all ingredients

2. Adjust breadcrumbs as needed to hold mixture together

3. Roll into bite size balls or little patties

4. Bake @ 375°F for 25 minutes (flipping half way) or pan fry in non-stick pan until cooked through.

** I used pumpkin puree, and butternut squash puree. Use what you have or what your child(ren) like.
*** I used cauliflower and carrot chunks I previously roasted in small pieces Use what you have or what your child(ren) like.