Croquettes make fantastic finger food for weaning babies who are developing their pincer grip. These veggie-based croquettes pack in lots of nutritional goodies – and are a great way to use up leftover mashed potato.


  • 125g cold mashed potato
  • 100g carrot, grated
  • 4 spring onions, chopped
  • 40g sweetcorn, frozen or tinned
  • 35g dried breadcrumbs, plus extra for coating
  • 1 to 2 tsp fresh thyme, chopped


  • STEP 1

    Measure all the ingredients, except the extra breadcrumbs, into a food processor. Whizz until finely chopped.

  • STEP 2

    Take the mixture out and shape it into 8 to 10 croquettes

  • STEP 3

    Spread the extra breadcrumbs out on a flat plate. Roll the croquettes in the breadcrumbs to coat them on all sides.

  • STEP 4

    Heat a little oil in a frying pan. Sauté the croquettes for 5 to 10 minutes, until golden and heated through.

Pic: Annabel Karmel
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