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.
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
- 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
- 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)
- 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.