by 
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.
- 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.
Forum
Absolutely amazing recipe, my 11 month old baby loved it! I dint use the egg, added fresh breadcrumbs, grated carrot and baked the sweet potatoes. I used yellow lentils instead of red.
Amy
Thank you! So glad you enjoyed it. Good to know you don't need egg and that other lentils work 🙂
Mimi Dee
I made these for my one-year-old grandson. I baked the sweet potatoes first then added cooked lentils, seasoning, egg and bread crumbs.
Wonderful!
Amy
Glad you liked them Mimi, thanks for taking the time to rate and comment. 🙂
DeDe
This is such a yummy recipe. I made a few changes and can report the results are still amazing and my toddler loved it.
I didn't put egg as I personally don't like the egg and lentils flavour combination. Instead I added a bit Breadcrumbs.
Amy
Great to know, thanks De De.
Forum
Great Suggestion! I was also wondering if I can omit egg.
Lisa
Just made this but was planning on freezing as you suggested. What’s the best way to serve it after freezing? Do we thaw it first, then cook as suggested?
Amy
Hi Lisa you can bake from frozen, just make sure they are piping hot throughout before serving. 🙂
Angeliqua
Can I use brown lentils instead of red ?
Amy
Hi Angeliqua, The cooking time would need to be longer and the croquettes would be a different texture (red split lentils break down more).
Rachel
Can you use a different bean such as black bean or canelloni beans? Do you need to use bread crumbs to coat ?
Rachelle
This was so yummy! I am pretty picky, and have been wanting to ‘safely’ expand my palette, and this fit the bill. My six month old baby is just starting solids, and she loved this as well!
I baked a few whole sweet potatoes, then tore off the skin and mashed them. This method saved active time since I didn’t have to cut or peel them. I also grated the carrot, and cooked the grated carrot for two minutes.
I didn’t add the onion or cheese, but instead I added some cinnamon. I did need to add some breadcrumb to the potato mixture, as I found it to be too wet.
Amy
Thanks Rachelle, I'm glad you are finding recipes that work for you and your baby. Hopefully you find many more.
Alicia
I really loved this recipe thank you for sharing. My little fussy eater gobbled them all up and that’s a huge tea time achievement for us
Amy
Fantastic! Thanks for taking the time to let me know, Alicia 🙂
Vicky
Have only just started our weaning journey and these were great heated up from frozen and cooled down with passata if needed. Originally we would share them but now she eats the whole serving herself, I am having to make my own lunch!
Amy
Thanks Vicky, you better make a double batch next time 🙂
Sarah
Would these still work if I skipped the lentils? My son has PKU, so he can't have lentils. Everything else I can adapt. Thanks!
Amy
Hi Sarah, they could still work but without trying I can't say for sure. If the mixture is very wet you may need to add a little breadcrumbs to soak up the moisture.
Linsey
Would it be possible to make without cheese for dairy intolerances? Can you suggest a substitute if it’s necessary? Can’t wait to try this week!
Amy
Hi Linsey, the cheese is there for flavour. You can skip it 🙂 Hope you enjoy them
Linsey
Thank you! I added nutritional yeast instead of cheese and they were delish!
Do you have any suggestions for freezing already cooked? Or will they just fall apart when defrosted?
Amy
Hi Linsey, I'm sorry for the delay - you have probable frozen them already. Yes, you can freeze from cooked. Lay them on a baking tray until solid and then transfer them to a zip lock bag. Freeze for up to 2 months.
Madeeha Ahmed
Loved the recipe! My 18 month old did the yumm dance as she ate it.. she usually is really picky and gives me a tough time feeding her solids. Thanks for the recipe. I added a bit of baby spinach and shredded chicken to it as well. And they turned out tasty!
Amy
Fantastic, I love hearing happy yum dance stories! Thanks Madeeha
Sarah
Hi! Can I do this without the egg? Dealing with an allergy!
Amy
Hi Sarah, I haven't tried so can't say for sure. They may hold together without the egg and if not it makes a tasty mash!
justine
Made this and baby loved it so I now do batches and freeze them. Parents love it too! I highly recommend them!
Amy
Fab, thanks Jastine 🙂
Kim
I already have 1 Cup of cooked sweet potato mash - do you think that I could make this recipe and just add the sweet potato mash right when I need to mash the rest of the ingredients? Or would not not work with the water amount?
Amy
Hi Kim, sorry for the late response. The liquid measurements was for cooking the sweet potato too. I'd add less liquid (start with 1/2 cup), keep checking and add more if needed.
Christine
Hi. My granddaughter just loves these. She is 18 months and stuffs them in her mouth as fast as possible! Thanks for posting the recipe.
Amy
Ha ha! So happy she enjoys them so much!
Abby S
What would your serve this with for a lunch and dinner? Thanks xoxo
Amy
Hi Abby, what age are your kids? I would serve them with roasted veggies.
JB
Will using mozzarella work for these?
Amy
Hi JB, yes you can use mozzarella 🙂