Baby Finger Food: Spiced Vegetable Croquettes

My babies are growing up fast and prefer getting their hands messy than their puree these days. It’s time for new homemade delights on the menu… I wanted to make something that’s easy to pick up but still packed with the goodness they’ve been getting from their favorite veg purees. I wanted to offer them something more exciting than a plate of boiled vegetables, and keep introducing them to interesting flavors through spices. So I came up these Indian inspired spiced vegetable croquettes. Totally delish for adults too, although if I was making just for grown ups I’d add a bit of salt in the mix… but for now babies, we’ll keep your lunch salt free.

croquette-stack

Spiced Vegetable Croquettes
Yields 20
Healthy finger food for baby and grown-ups alike, packed with vegetables with an Indian inspired spiced flavor.
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Ingredients
  1. 2 large potatoes
  2. ¼ cup milk (ish)
  3. 3 tbs butter
  4. 1-2 cloves garlic
  5. 2 carrots
  6. ½ a shallot
  7. 3 mushrooms
  8. 3-5 broccoli florets
  9. ½ tsp tumeric
  10. ¼ tsp corriander
  11. ¼ tsp cumin
  12. 2 tbs olive oil (optional for the golden crispy look)
  13. 1-2 eggs (I just about made do with one large)
  14. 1¼ cups panko bread crumbs
Instructions
  1. Peel and chop the potatoes into large pieces and boil for around 15mins until soft enough to mash. Mash the potatoes together with a little milk and butter (1tbs).
  2. Finely chop all the vegetables. You may want to grate harder veg such as the carrot or broccoli stalks if you want the croquettes to be super mushy. My boys are ready for a little texture so I chopped to no bigger than a pea. Saute the chopped veg in the remaining butter (2tbs) for 5-8mins until it softens.
  3. Mash the veg in with the potato and add the spices.
  4. Once cool enough to handle, take heaped tbs sized balls and roll into cylinders the size of a fat thumb. You should be able to make around 20 croquettes that size but you can make them any size or shape you like. I found rinsing my hands every 4-5 croquettes made the sticky mix easier to handle.
  5. Put the croquettes in the freezer for 20mins to firm up a little and make the breading process easier.
  6. Toast the panko breadcrumbs in a pan with a little olive oil. This step is optional but does give the breadcrumbs that lovely golden color. Otherwise, you can fry the croquettes instead of oven baking, or use whole wheat panko which are darker in color. Baby will also unlikely care if you bake the white breadcrumbs just as they are, it's only us adults that expect breadcrumbs to be golden!
  7. Remove your 'fat thumbs' from the freezer, dip in a egg and roll in the breadcrumbs to complete each croquette.
  8. Bake for 20mins on a tray lined with parchment paper, turning at half time.
  9. Wait for them to cool before serving to those hungry babies! I fed them cold to my boys straight from the fridge the following day and froze the rest for another time.
TwinPickle http://twinpickle.com/
And it’s only right to show you what the boys thought of them… Spiced Vegetable Croquettes for the win!

croquettes-twins

 

The Pramshed

Brilliant blog posts on HonestMum.com

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