100 Baby-Led Weaning Recipes

100 Baby-Led Weaning Recipes
93 Baked Sweet Potato Croquettes
Ingredients
1/2 lb cooked sweet potatoes
1/2 lb cooked white potatoes
2 egg yolks, beaten
pinch freshly ground black pepper
3 tbsp grated Cheddar cheese
1 tbsp fresh chives, chopped finely
4 oz (1 cup) dried breadcrumbs
Method
Preheat the oven to 360 deg F (180 deg C).
Mash the sweet potato and white potato with the chives and cheese.
When the mixture is cool enough to handle, use your hands to shape it into around 10
croquettes or balls.
Dip each croquette into the egg yolk, then into the breadcrumbs, and coat thoroughly.
Spray a baking tray with oil and place the croquettes on it, then spray a little oil on to
the croquettes themselves.
Bake in the oven for 15 to 20 mins, until golden
If you want to save some of the croquettes for use in the future, then we recommend
freezing them before cooking them for best results.
94 Lentil and Sweet Potato Nuggets
Ingredients
4oz (1/2 cup) cooked red lentils, thoroughly drained
2oz (1/4 cup) cooked sweet potato, mashed
2 egg yolks
1 tbsp unsalted butter (softened)
1 garlic clove, crushed
2 tbsp fresh parsley, chopped finely
pinch freshly ground black pepper
flour
whole wheat breadcrumbs
olive oil
Method
Combine the lentils and sweet potato in a bowl and mash together thoroughly.
Stir in one egg yolk, butter, garlic and parsley.
Form into nugget shapes and chill for 20 minutes.
Beat the second egg yolk. Dip each nugget into flour, then into the egg yolk and
finally into the breadcrumbs, making sure they are well coated.
Fry in olive oil until golden brown on all sides, then cool and serve.
95 English Muffins
Ingredients
2 fl oz (1/4 cup) warm water
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