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.
Jump to:
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...
Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kid-friendly inspiration on Pinterest and Instagram.
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.Â
- 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.
Luisa Lawrence says
Hi, these look great. Can you freeze them
Amy says
Hi Luisa, for the delay in getting back to you. Yes you can freeze them 🙂
Victoria says
Hi Amy,
These are super recipes - thank you! Just a quick food safety question - can you bake them from frozen or do you need to defrost in the fridge first before baking?
Amy says
Thank you Victoria, Yes, you can cook from frozen.
Selen says
Hi there. This sounds lovely. Quick question though, will it work the same way with plain white potatoes? (Little one isn’t so keen on Sweet Potatoes!)
Amy says
Hi Selen, thank you! I have never tried with white potato but I'm sure they would work great. Enjoy! 🙂
Bethany says
I made these for my preschool age kiddos and they loved them with plain yogurt to dip. I added a dash of siracha to my yogurt for a spicy kick!
Amy says
Great! I used to add so many chillies to my meals but have had to calm down since the kiddos arrive so I often take out the sriracha too! Delicious!
Kate says
I made these last night and they were a great success. I used finely chopped rosemary instead of coriander as we have loads in our garden, and I thickened the slightly-too-wet mix with some porridge oats briefly blitzed in the food processor to make a chunky oat-flour. My 9mo ate a bowl of the mix (before I'd added the egg) for his supper, then I made the rest into croquettes, most of which I have frozen - except the ones my husband and I ate for our supper dipped in sweet chilli sauce! Your tip of toasting the breadcrumbs before use worked brilliantly.
I've made several recipes from your blog now and they've all been great, thanks so much!
Amy says
Brilliant, thanks Kate! So glad you all like them. Great tip about adding in some oat flour if the mixture is too wet.
Daniela says
So I added an extra sweet potato to the mix and looks really wet, should I add another egg, panko breadcrumbs and cheese to the mix, please help me. My hubby mix the most x when was still warm , I just placed it in the fridge! I’m very excited about the recipe, I’m pretty sure my picky toddler will love it!
Amy says
Hi Daniela, I'd add a tablespoon of breadcrumbs at a time until you get a mixture that is firm enough to hold together and form the croquettes. I wouldn't say it would need another egg. Cheese is just there for flavour. Let me know how it goes. 🙂
Michelle says
I’m in LOVE! Made these croquettes tonight and couldn’t resist trying them straight out of the oven...afterall, I needed to taste test them and make sure my 11.5mo old daughter will approve ;-). Followed the recipe and instructions exactly as written...did end up using more Panko crumbs to soak up extra moisture. Appreciated the cooking tips. Thank you for sharing and can’t wait to make more of your recipes for my baby (and her mama!)
Amy says
Hi Michelle, thank you for your lovely comments! I'm delighted that you and your daughter are enjoying the recipes. Thanks for taking the time to rate and comment, it really does mean a lot to me 🙂
Chris says
I can't wait to try making these. Question about the lentils....pre-cooked before adding them? Or will the 30 minutes be sufficient cooking time. I've never mastered lentils but love them!
Amy says
Hi Chris, no need to pre-cook them. The 30 mins is enough. Please note that recipe uses red split lentils, I'm not sure how other varieties would work in this recipe as they hold their shape more.