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Baked Leftover Veggie Bites

These baked veggie bites are crispy on the outside and tender inside, crafted from leftover roasted vegetables mixed with breadcrumbs, eggs, and optional cheese. The mixture is shaped into small patties and baked until golden and crunchy, making a rustic, handheld snack with rich, smoky flavors. Perfect for transforming leftovers into a satisfying and fun treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups leftover roasted vegetables chopped into small pieces
  • 1/2 cup breadcrumbs panko or regular
  • 1 large egg beaten, or flaxseed substitute for vegan
  • 1/4 cup grated cheese cheddar or mozzarella, optional
  • 1 tsp smoked paprika for smoky flavor
  • 1 Tbsp fresh herbs parsley or thyme, chopped
  • Salt and pepper to taste seasoning

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Spatula or spoon
  • Oven

Method
 

  1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Chop your leftover roasted vegetables into small, uniform pieces about half an inch—this helps them bind together nicely.
  3. In a large mixing bowl, combine the chopped vegetables with breadcrumbs, beaten egg, grated cheese (if using), smoked paprika, chopped herbs, salt, and pepper.
  4. Mix everything thoroughly with a spatula or spoon until the mixture is cohesive enough to hold together when pressed—if it feels too loose, sprinkle in a bit more breadcrumbs.
  5. Using your hands, shape the mixture into small, flat patties about two inches wide and half an inch thick, then place them on the prepared baking sheet.
  6. Bake in the preheated oven for 20–25 minutes, flipping them halfway through, until the edges are golden and crispy, and the kitchen smells smoky and savory.
  7. Once baked, remove the bites from the oven and let them rest for about 5 minutes to firm up.
  8. Serve the veggie bites warm, garnished with additional herbs or a squeeze of lemon if desired, for a satisfying, crispy snack.

Notes

For vegan options, substitute the egg with flaxseed meal mixed with water, and omit cheese or use a plant-based cheese. To make them gluten-free, replace breadcrumbs with crushed gluten-free crackers or almond meal. For extra crunch, sprinkle panko on top before baking.