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.
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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.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.
Charlie says
Little one is still very hit and miss with food but this was a total winner! Thank you
Amy says
So happy this one was a hit 🙂 Hope you find some others
Stefanie says
Thank you for this recipe! I love it when healthy food tastes so good!
Following the recipe exactly as written it was not possible to form croquettes so I added shreeded oats. We all love them!
Amy says
Hi Stefanie, I'm so glad you liked these and found a way to make them into croquettes easily. Thanks for taking the time to rate and leave a comment, it really means a lot.
Louisa says
This was a huge success! I was having trouble with finding finger food that is super healthy and liked at the same time! TBH I have been having them for my lunch as well!
Thank you.
Amy says
Thanks Louisa, I love these too, I always make such a mess when I make them so double the batch and pop them in the freezer 🙂
Sinead O’L says
Hi, your site has been soo helpful for weaning my 9 month old son who has allergies. He can’t have dairy or eggs. I can to replace the egg with Flax egg but am wondering if you think the recipe would still work without the cheese?
Amy says
Hi Sinead, I'm so happy you find the site useful 🙂 Yes you can just miss out the cheese, I just added it for flavour. 🙂
Monica says
My 10mo absolutely loves it and so does my hubby and I! I also sometimes just feed my son as a mash too. With the leftovers I chucked them in the freezer. Do I just thaw it in room temperature to serve or should I re-heat it in the oven?
Amy says
Hi Monica, so happy that these are a hit for your family :). I would thaw in the refrigerator, as they are already cooked you can serve cold or reheat 🙂
Amy says
Hi! Wondering if I can freeze after cooking instead of before?
Amy says
Hi Amy, yes you can freeze after cooking 🙂
Rana k says
Is it best to freeze after cooking or to freeze and then thaw and cook?
Amy says
It is up to you, I usually cook and then freeze then we can eat them hot or cold.:)
Louise says
These were absolutely delicious! I loved them.. little one not so much even though she ate loads of cooked sweet potato while these were cooking in the oven but I'm sure she will after another few trys, she can be stubborn! I omitted the corriandor and just used a bit of salt and pepper! The taste of the lentils is really what made them. Thanks for the great recipe!
Amy says
So glad you like them, Louise. Hopefully your little one will come around to them after a few more tries 🙂