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.
Lisa says
I made this today, it was a hit! Although the carrots didn’t soften even after 45 mins, so left them as cubes in the croquettes.
Amy says
So glad they were a hit, Lisa. Thanks for the info re the carrots. I should really include more process shots and give more info on how small I chopped them. Happy you found a way to make it work for you 🙂
Jennifer says
Hi Amy, can you store in fridge before baking and if yes for how long. Another good recipe I'm trying for Grandson.
Amy says
Hi Jennifer, I used to make the lentil mixture in the morning, refrigerate and then roll in breadcrumbs in the evening. I'm sure they would also be great stored in the fridge, fully prepared. If you want to store for longer then you can also freeze them.
Sarah sinclair says
Hello! I have brown lentils, will they works the same??
Amy says
Hi Sarah, I'm not sure how it would work, it definitely would be more textured. The red split lentils cook softer and go a little mushy. Brown lentils will keep their shape when cooked.
Daniele says
Red lentils are also less gassy for baby
Emilie says
Hi there! I don’t have breadcrumbs what would you recommend I replace that ingredient with?
Thanks in advance!
Amy says
Hi Emilie, if you have a food processor then you can easily make your own breadcrumbs. Alternatively, you could try rolled oats (blended) or cornflakes (crushed/rolled to fine powder)
Alessandra Fabozzi says
I love it !!!!
Amy says
Thanks Alessandra 🙂
Mary says
Love the recipe but it would be really helpful please if you could consider putting the freezing instructions with the rest of the instructions - I miss things otherwise. It is a lovely recipe!
Amy says
Thanks for the input, Mary, good to know. Glad you enjoyed the recipe 🙂
Manal says
Hi Amy. Thank you for this perfect recipe!
Can I replace sweet potatoes if I can't find any by potatoes or something else?
Amy says
Thanks, Manal. You could use any potato that is good for mashing 🙂
Eleanor Thompson says
A very clever combination of a purée and finger food. The instructions were clear and the recipe was exactly as described. My son loved them and I'm happy to have a stock in the freezer.
Amy says
Thanks, Eleanor! I'm so happy your son enjoyed these. It is great to have a freezer stash!
Nikki says
Just curious how you would cook once frozen? I plan trying this today. My son loves sweet potatoes and I’m trying to get more protein and iron into his diet. I know this will make too much for us to eat so I want to freeze.
Amy says
Hi Nikki, you can thaw in the refrigerator, overnight, and cook as per instructions. Alternatively, you can cook from frozen, they may need a little longer in the oven. Sorry, I can't give you the exact cooking times but I would have to test.
Starpotato says
Can the lentils be dry? About to make this now!
Amy says
Hi Starpotato, I used dried red split lentils to make this 🙂