These little croquettes, filled with blend of cod, onion, cheese and butternut squash, make a wonderfully nutritious finger food for a weaning baby.

You can freeze them, in a plastic container. When needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC)/ 350°F/gas mark 4 for 10 to 12 minutes.


  • ½ onion, diced
  • 85g butternut squash, peeled and grated
  • 100g cod fillet, skinned and cut into small cubes
  • 30g Parmesan cheese or dairy-free alternative, grated
  • 70g breadcrumbs or gluten-free breadcrumbs
  • 1 tsp sweet chilli sauce
  • 1 tsp freshly chopped sage
  • plain flour or gluten-free flour, for coating croquettes
  • 1 tbsp sunflower oil, for frying


  • STEP 1

    ‌Place all the ingredients, except the flour and the oil, in a food processor. Whizz until finely chopped. Shape into 10 croquette shapes and roll in the flour.

  • STEP 2

    Heat the oil in a frying pan. Fry the croquettes for 10 to 12 minutes over a medium heat, until golden on all sides and cooked through.

  • STEP 3

    Drain on kitchen paper and leave to cool before serving.

Pic: Annabel Karmel

From Annabel Karmel’s new edition of Weaning: What to Feed, When to Feed, and How to Feed Your Baby.