Summer snacks for kids

The whole family will love these delicious light meals, perfect for an alfresco feast. Annabel Karmel shows us just how easy it is to make them.


Vegetable and cashew nut burgers

(Recipe from ‘Lunchboxes’, Ebury Press)
*Makes 8 small or 6 large veggie burgers

Nuts contain lots of protein, but the flavour of these nuts is hidden in these yummy burgers.


  • 100g unsalted cashew nuts roasted in the oven
  • 1 tbsp olive oil
  • 1 red onion, chopped (50g)
  • 1 carrot, grated (70g)
  • half small leek, chopped (30g)
  • 100g mushrooms, sliced
  • 1 clove garlic, crushed (1/4 tsp)
  • quarter tsp fresh thyme leaves
  • 100g cooked brown rice (50g uncooked)
  • 1 tbsp soy sauce
  • 40g gruyere cheese, grated
  • 50g fresh breadcrumbs
  • 1 tbsp honey
  • 1 egg yolk
  • flour for dusting
  • 2 tbsp sunflower oil for frying


  1. Preheat the oven to 180°C/350F/160 Fan. Spread the cashew nuts onto a baking sheet and cook for 8 to 10 minutes. Watch carefully as after about 5 minutes, the nuts brown quickly. Alternatively buy roasted unsalted cashew nuts.
  2. Heat the olive oil in a large frying pan with the onion, carrot, leek, mushrooms, garlic and thyme. Sauté for 10 minutes until the vegetables are soft and the liquid has evaporated. Add the rice and cook for one minute. Allow to cool slightly.
  3. Put the cashews in a food processor and pulse 6 to 7 times, until coarsely chopped. Add the remaining ingredients with some seasoning and pulse 5 to 6 times, until just combined.
  4. Form into 8 patties with flour dusted hands (mixture is a bit wet) Refrigerate for a minimum of one hour or overnight. Heat the sunflower oil in a non stick frying pan, dust burgers with flour and gently fry for around 3 minutes each side.

Kiddie sushi rolls

(Recipe from ‘Lunchboxes’, Ebury Press)

Other good fillings would be tinned salmon mixed with a little mayonnaise, tomato ketchup and chopped spring onion with cucumber strips or strips of Cheddar with slices of tomato and cucumber.


  • 1 x 80 g tin (or ½ x 160g tin) tuna in sunflower oil
  • 2 tbsp mayonnaise
  • 1 and a half tbsp tomato ketchup
  • 2 drops of Tabasco or to taste
  • 2 slices white bread, crusts removed
  • 2 in length of cucumber cut into strips
  • 2 in length of carrot, coarsely grated


  1. Using a rolling pin, flatten the bread until about 5 mm thick.
  2. Mix the tuna together with one tablespoon of the mayonnaise and the tomato ketchup. Spread the remaining mayonnaise over the bread and then spoon the tuna about a quarter of an inch from the edge of the bread in a line.
  3. Arrange the cucumber strips on one side and the grated carrot on the other. Roll up from the tuna end and press down to seal. Trim ends to neaten using a sharp knife, then cut into three little rolls.
  4. You can prepare this the night before, wrap in cling film and cut into three in the morning.
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