These delicious 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.
One of the first recipes I posted to Little Grazers, this Sweet Potato, Lentil and Cheddar Croquettes is very popular.
I love how versatile lentils can be. I use them often in soups, chilli, bolognese, curry and a great source of protein and fibre.
A couple of my favourites are:
- Lentil Bolognese
- Lentil Shepherds Pie
- Lentil Curry
- Roasted Butternut Squash and Lentil Curry
- Mini Zucchini Parmesan Lentil Patties
- Mexican Lentil Bake
- Aubergine, Sweet Potato Lentil Curry
For these Sweet Potato, Lentil and Cheddar Croquettes, I use red lentils, they have a much softer texture and are almost like a paste when cooked compared to chunkier brown or green lentils, which hold their shape.
Just a few ingredients combined make this recipe perfect for forming into little croquettes that your little ones can pick up and devour.
I don’t add salt to these when making for little ones, but if making for older children or adult, you may want to adjust the seasoning. You could even add some spices or herbs of choice.
When cooking the lentils, it’s important to let them sit with the lid on for 10 minutes, with the heat off, once the majority of the liquid has absorbed, as the steam trapped underneath will continue to cook them and make them lovely and soft. If you don’t follow this important step, the mixture will be too wet and impossible to form into any shape.
For the sweet potato, I pierce and cook in the microwave, again this avoids any excess liquid, which helps the consistency of the mixture. If not cooking in the microwave, I recommend steaming over water, to avoid the mashed sweet potato from being too wet.
All these steps ensure this recipe, doesn’t need any flours and keeps it gluten free.
If your little one is allergic to eggs, you can ensure this binds together by either adding more cheddar or using a flax egg, which you can make by combining 1 tbs of flaxseed meal to 3 tbs of water, this will be a replacement for 1 egg in a recipe. Once combined allow the mixture to sit for approx 10 minutes until it has a beaten egg like texture.
To spray the Sweet Potato, Lentil and Cheddar Croquettes with oil before cooking, I use either olive oil or avocado oil in my Misto Sprayer, but if you don’t have one of these, you can carefully brush over the top with a silicone pastry brush, this just helps them to brown in the oven, because they are not being fried.
They should freeze perfectly too, just add back to the oven for a few minutes to heat through.
- 100 g Lentils, uncooked, 1/2 cup
- 300 g sweet potato, raw, 10.5 oz
- 70 g carrot, grated, 2.5 oz
- 100 g cheddar, grated, 3.5 oz
- 1 large egg
- 40 g frozen peas, 1/4 cup
- 1/2 tsp paprika
- olive or avocado oil
- 240 ml low sodium chicken or vegetable broth, 1 cup
- Add the lentils to a saucepan, cover with the broth, bring to a boil and simmer till all liquid is almost absorbed, turn off heat, cover with a lid and leave for 10 mins.
- Pierce sweet potato with a fork and microwave for approx 6 mins, until soft to touch (if you don't have a microwave you can steam)
- Remove skin from sweet potato and mash until smooth.
- Preheat oven to 200c or 400f
- Add lentils to a bowl, along with sweet potato, cheddar, carrot, paprika and combine
- Add the egg and mix till combined
- Stir in the peas
- Form into croquettes or patties (approx 15) and place on a baking tray lined with parchment paper
- Spray or brush over the top with olive or avocado oil
- Bake in the oven for approx 30 mins, until firm and lightly golden.
DID YOU MAKE THIS RECIPE? I’D LOVE TO SEE IT!
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