When my eldest started weaning, through the traditional method of pureed food, his favourite combinations always included sweet potato. Now that my youngest is doing baby-led weaning it would seem that he shares the same love of the vegetable, just served in different ways. This newest recipe, Sweet Potato Croquettes, were a huge hit.
Easy to pick up with a soft texture they are perfect for babies and toddlers but are sure to be a hit with older kids too.
Preparing the croquettes are easy but a little time consuming. The first step is cooking the sweet potato and lentil mixture, The mixture is soft and mashes together well. I often just serve this mixture as a side dish!
Before forming the sweet potato croquettes you will need to chill the mixture to firm it up. This makes it easier to shape and coat the croquettes.
How to Shape Sweet Potato Croquettes
Use a heaped tablespoon of mixture to form each croquette and roll them into small sausage like shapes. It is easer if you form rough croquette shapes first, until all the mixture is used, them wash your hands and roll the croquettes in the breadcrumbs. You can tidy up the shape, while rolling in the breadcrumbs, until they look like the croquettes pictured.
TIP– If you find the mixture is still on the soft side then add a tablespoon of breadcrumbs to the mixture, this will soak up the excess moisture and will make the croquettes easier to form. Keep adding a tbsp at a time to get the consistency you are happy to work with.
How to Freeze Sweet Potato Croquettes
Freeze the crumbed croquettes (before baking) on a baking tray until frozen and then transfer to a ziplock bag / freezer container.
Sweet Potato Croquettes Nutrition
These little croquettes are packed full of …….
Vitamin A – essential for growth, healthy skin and for good vision.
Potassium – which helps the heart and muscles work better.
Vitamin C – needed for growth and healing of wounds. It also helps in the absorption of iron which is great because the lentils provide a source of……
Iron – needed for healthy blood and muscles.
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Sweet Potato, Lentil and Carrot Croquettes
Ingredients
- 1 tbsp oil
- 1 Small Onion, peeled and finely chopped
- 200g (3 small) Carrot, peeled and finely diced
- 1/2 tsp Minced Garlic
- 400g (1 medium) Sweet Potato, cut into small chunks
- 100g (1/2 cup) Red split lentils
- 250ml (1 cup) Water
- 1 tbsp Chopped Coriander (cilantro) (optional)
- 50g (1/2 cup) Cheddar Cheese, grated
- 1 egg
- 75g 1 cup Panko Breadcrumbs SEE NOTE 1
Instructions
- Heat oil in a large sauce pan over a medium high heat. Add the onions, garlic and carrots, reduced the heat, and sauté for 5 mins.
- Add the red split lentils and sweet potato and stir for a further 5 mins.
- Add the water, cover and simmer on a low heat for approx. 30 mins. (making sure to check and stir mixture so it does not burn) SEE NOTE 2
- Mash together and chill for 30 mins.
- Pre heat oven to 190c / 375f / gas 5
- Add egg, cheese and coriander to the sweet potato and lentil mixture. Stir to combine. SEE NOTE 3
- Use a heaped tablespoon of mixture to form each croquette and roll them into small sausage like shapes. It is easer if you form rough croquette shapes first, until all the mixture is used, them wash your hands and roll the croquettes in the breadcrumbs. You can tidy up the shape, while rolling in the breadcrumbs, until they look like the croquettes pictured.
- Place on a greased baking tray, lightly spray with oil and cook for approx. 30 mins (until golden)
Recipe Notes
- I find panko breadcrumbs give the best crunchy coating. The original recipe used fresh wholemeal breadcrumbs and they work well to but have less of a crush. You can use any breadcrumb to coat.
- You want to make sure the mixture is soft and the water has been absorbed.
- If you find the mixture is too wet to form croquettes then you can add a couple of tbsp of breadcrumbs into the mixture. This will soak up any excess moisture. Sometimes I need to do this, other times I don't.
* This recipe was first published June 1st 2015. It was updated 22nd Feb 2018 with new photos and more detailed cooking information.
Starpotato says
Can the lentils be dry? About to make this now!
Amy says
Hi Starpotato, I used dried red split lentils to make this 🙂
Nikki says
Just curious how you would cook once frozen? I plan trying this today. My son loves sweet potatoes and I’m trying to get more protein and iron into his diet. I know this will make too much for us to eat so I want to freeze.
Amy says
Hi Nikki, you can thaw in the refrigerator, overnight, and cook as per instructions. Alternatively, you can cook from frozen, they may need a little longer in the oven. Sorry, I can’t give you the exact cooking times but I would have to test.
Eleanor Thompson says
A very clever combination of a purée and finger food. The instructions were clear and the recipe was exactly as described. My son loved them and I’m happy to have a stock in the freezer.
Amy says
Thanks, Eleanor! I’m so happy your son enjoyed these. It is great to have a freezer stash!
Manal says
Hi Amy. Thank you for this perfect recipe!
Can I replace sweet potatoes if I can’t find any by potatoes or something else?
Amy says
Thanks, Manal. You could use any potato that is good for mashing 🙂
Mary says
Love the recipe but it would be really helpful please if you could consider putting the freezing instructions with the rest of the instructions – I miss things otherwise. It is a lovely recipe!
Amy says
Thanks for the input, Mary, good to know. Glad you enjoyed the recipe 🙂
Alessandra Fabozzi says
I love it !!!!
Amy says
Thanks Alessandra 🙂
Emilie says
Hi there! I don’t have breadcrumbs what would you recommend I replace that ingredient with?
Thanks in advance!
Amy says
Hi Emilie, if you have a food processor then you can easily make your own breadcrumbs. Alternatively, you could try rolled oats (blended) or cornflakes (crushed/rolled to fine powder)