These sweet potato, lentil and cheddar croquettes are a great food for baby led weaning, as well as a good way of sneaking in some veggies to fussy children.
Sweet Potato, Lentil and Cheddar Croquettes
Makes approx 18 mini croquettes
- 1 medium sweet potato, peeled and chopped
- 1/2 cup of red lentils
- 40g cheddar
- 1 small carrot, grated
- 1/4 cup of frozen peas
- 1 egg, beaten
- black pepper
- olive oil (in misto sprayer)
Add the lentils to a saucepan and cover with 1 cup of water. Bring to the boil and simmer until softened, turn off heat and then leave covered with lid until all liquid is absorbed. (this is important or the mixture will be too wet)
Steam the sweet potatoes until softened
Add the sweet potato and lentils to a large bowl, set aside and allow to cool.
Once cooled, preheat oven to 200c of 400f
Add the carrot, cheddar and egg to the sweet potato and lentils and mix thoroughly.
Season with a little paprika and black pepper.
Stir in the frozen peas.
Form into mini sized croquettes.
Place on a baking tray sprayed with olive oil and also spray over the top of the croquettes.
Bake in the oven until golden (approx 30 mins). (turn over on the tray a couple of times through cooking time).
These can be varied by using different cheese or adding different vegetables or seasoning.
If serving for older kids, you can add a little salt.
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