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These Lentil Croquettes are made with a blend of lentils, sweet potato and carrots to provide a wholesome finger food. Easy to pick up with a soft texture they are perfect for babies and toddlers but are sure to be a hit with all ages.
If your little one has already enjoyed our flavourful lentil puree, they're in for a treat with these Lentil Croquettes. With a similar flavour profile, this finger food offers a different and convenient way to explore lentils.
And if you're seeking more delicious lentil recipes, check out our Lentil Bake, Lentil Curry, Baby Pasta Sauce, and Lentil Burgers for a variety of wholesome and tasty options to enjoy.
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Reasons to Love this Recipe
- 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.
- Texture Exploration - With their finger food format, these croquettes provide a great opportunity for yorur little one to explore different texture, encouraging sensory development and fine motor skills.
- Freezer Friendly - Ideal for busy parents, prepare a batch in advance and have a convenient supply at your fingertips.
Step By Step Instructions and Cooking Tips
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.
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 tablespoon at a time to get the consistency you are happy to work with.
Recipe FAQs
Freeze the crumbed croquettes (before baking) on a baking tray until frozen and then transfer to a ziplock bag / freezer container. Freeze for up to two months.
If you have leftovers you can also freeze them using the same method.
These croquettes are appropriate to introduce when your baby reaches the developmental stage for finger foods, 6 months +. However it's important to note that they contain common allergens, such as dairy form the cheese and wheat in the breadcrumbs, as well as egg. It is recommended to introduce these allergenic ingredients individually and separately to observe any potential allergic reaction. If no issues arise, you can offer these croquettes to your baby.
This recipe has been developed using red lentils as they breakdown and soften easily. If you decide to substitute them with a different variety of lentil, please note that the cooking time and required liquid amount may vary and the texture of the croquette will be different. Since I have not tested this recipe with other lentil varieties, I cannot guarantee the outcome.
Chilling the mixture helps to firm it up to make it easier to form the croquettes. 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 tablespoon at a time to get the consistency you are happy to work with.
More Baby Friendly Finger Foods...
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Lentil and Sweet Potato Croquettes
Ingredients
- 1 tablespoon oil
- 1 Small Onion, peeled and finely chopped
- 200g (3 small) Carrot, peeled and finely diced
- ½ teaspoon Minced Garlic
- 400g (1 medium) Sweet Potato, cut into small chunks
- 100g (½ cup) Red split lentils
- 250ml (1 cup) Water
- 1 tablespoon Chopped Coriander (cilantro) (optional)
- 50g (½ 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. You can use homemade breadcrumbs if you prefer.
- 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 tablespoon of breadcrumbs into the mixture. This will soak up any excess moisture. Sometimes I need to do this, other times I don't.
Amy
Hi Jen,
I'm not sure of the cup measurements for the carrot or the sweet potato as I guess it depends how small you chop them. 450g is around 15.8oz (sweet potato) and 200g is around 7oz (carrots). 50g of grated cheddar is approx. 1/2 cup and 75g breadcrumbs is around 1 cup. Hope this helps you!
Jen
Hi again!
Could you possibly convert this recipe into cups (US)?
I'm trying, but maybe my coffee hasn't set in yet : )
Thanks!!
Jen
Hi!
Are the lentils cooked or raw? Also, do you think these would freeze well?
Thanks!
Amy
Hi Jen, I used uncooked red split lentils (sorry should have detailed that). They freeze well 🙂
Jen
Thanks for the response!!
Mummyandmonkeys
Wow these look great, might have a fiddle with the recipe so that Ava could eat them. Thanks so much for linking up and hope to see you again #weaningwednesdays x
Amy
Thanks Eilidh, it must be so hard to work around allergies. Hope you can adjust the recipe ok. See you tomorrow at #weaningwednesdays!
Margaret
Hi what lentils do you use?
Amy
Hi Margaret, I used red split lentils. Sorry for not detailing that!
Margaret
Its ok thanks, do you have soak them or anything? Thanks
Amy
Nope, just rinse them 🙂 Thanks
Jemma Chambers
perfect for BLW! Do you think they'd freeze well? i'm guessing before baking
Amy
Hi Jemma, I froze the left overs after I cooked them. I froze them on a tray lined with parchment paper and then transferred them to a bag so they wouldn't stick together. Amy
Joanna
these look delicious.
Can you freeze them?
X
Amy
Hi Joanna, I froze some of these when I made them but I haven't tried them yet. I have frozen similar croquettes with no issues so I'm presuming these will be the same.
Caroline (Becoming a SAHM)
Ooh these sound yummy and I bet LM would love them! Will have to try them 🙂 xx
Amy
Let me know if they are a success! x
Trista, Domesticated Momster
Oh how much I wish I had started blogging before my minis were toddlers! I have found out so much useful information and recipes! Although these sound so good that I think they would eat them as a snack. I love the picture of your little one with one in his hand! We just planted some fresh cilantro in our garden over the weekend...nothing like fresh ingredients and knowing exactly where it came from. Thanks so much for linking up with #foodpornthursdays.
Amy
Thanks! I know what you mean about blogging and finding so much more on the web than you ever would have if you didn't blog yourself. Thanks for hosting #foodpornthursdays
Carlyakamummy
These look scrummy! Love the pics of the little baby hands grabbing the food too. He he
Amy
Thanks Carly
Donna
My little man would love these! I love the little chubby arm in the photo, so cute 🙂 #foodpornthursdays
Amy
Ha ha! Love a chubby arm!
Jenny
So doing this, for my husband foremost, great idea #foodpornthursdays
Amy
I hope he enjoys it!
Lupin Girl
Although my children are all well passed weaning (youngest is 8!) I think they'd love these, rather fancy them myself, and so I'm going to have a go at making them gluten free with our bread, thank you for sharing, #foodpornthursdays Lupin Girl x
Amy
Oh yes, they are definitely not just for the little ones. We loved them too! Amyx
Angela / Only Crumbs Remain
Ooh, these look lovely! No little people in our home, but they certainly do appeal to hubby & I! I'm definitely going to try these (though without the coriander, Mr E has an aversion to it for some reason!)! #foodpornthursdays
Amy
I'm sure they will taste just as nice without the coriander. I love coriander and like to add it to most things, Mr E would struggle in my house!
Stacie
Wow, these look delicious! As Emily^ said they look great for big people too.
I NEED to try some of your recipes, they are just fantastic. Thank you so much for sharing!
xx
#weaningwednesdays
Amy
Thanks for your kind comment Stacie, I hope you enjoy x
Emily Davies
Oooh these look yummy for big people too! Will have to give them a go. 🙂
Amy
Thanks Emily, hope you enjoy x
Mummy Fever
These look great ! What a great idea #WeaningWednesdays
Amy
Thanks!
tanya
These look really yum. I'm egg free though, do you think they'd work without the egg? Might have to give it a try
Amy
They might break up a little easier but as they are baked they may be ok as you don't have to handle them as much. Maybe you could try adding a tbsp of the breadcrumbs into the mixture before coating in breadcrumbs. Hope they work for you, let me know!
Eleonora
If you do not use eggs add a bit of chickpea flour that will help with keeping the shape
Amy
Thanks Eleonora