Ingredients

  • 1 small sweet potato
  • 100g (31/2oz) cooked chicken, diced
  • 1 tsp chopped thyme leaves
  • 2 spring onions, finely chopped
  • 1–2 tsp soy sauce
  • 1 tbsp sweet chilli sauce
  • 40g (11/2oz) panko breadcrumbs or gluten-free breadcrumbs – half in the mixture and half to coat
  • 1 tbsp sunflower oil, for frying
  • Salt (for over 12 months) and freshly ground black pepper

Method

  1. Prick the sweet potato. Bake in the microwave for 10 minutes until soft. Alternatively, cook the sweet potato in a preheated oven to 180°C (fan 160°C), gas 4 for 30 minutes.
  2. Leave the potato to cool, then scoop out the cold flesh – you will need about 100g (31/2oz).
  3. Place the potato in a bowl. Add the chicken, thyme, onions, sauces, 20g (3/4oz) breadcrumbs, and the oil, and mix together. Lightly season, depending on your baby’s age, and shape into eight little croquettes. Roll in the remaining 20g (3/4oz) breadcrumbs.
  4. Heat the oil in a frying pan. Add the croquettes and fry for about 5 minutes, until golden and crisp on all sides. Drain on kitchen paper and leave to cool before serving.
  5. When needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180°C (fan 160°C), gas 4 for 10–12 minutes.
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