Home » Recipes » Baby » 6-9 Months » Potato, Carrot & Sweetcorn Balls

British 5

1 medium carrot, peeled and sliced 1 medium potato, peeled and diced ½ onion, peeled and chopped 1 tsp freshly chopped thyme 70g (21⁄2oz) fresh breadcrumbs or wheat- or gluten-free breadcrumbs 30g (1oz) Cheddar cheese or dairy-free alternative, grated ½ tsp sweet chilli sauce 3 tbsp tinned sweetcorn, frozen or canned without sugar or salt Plain flour or gluten-free flour 1 tbsp sunflower oil <ol> <li>Place the carrot and potato in a steamer and steam for 15 minutes until soft. Leave to cool.</li> <li>Place the remaining ingredients except the flour and oil into a food processor. Whizz together until finely chopped. Shape into 18 balls and roll in the flour.</li> <li>Heat the oil in a frying pan. Fry the balls for 5–6 minutes over a medium heat, until golden on all sides and heated through.</li> <li>When needed, thaw overnight in the fridge or for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), gas 4 for about 10 minutes.</li> </ol>

Potato, Carrot & Sweetcorn Balls

Root vegetables, such as potatoes and carrots, are firm favourites with babies, and the fruitiness of sweetcorn makes these yummy balls irresistible.

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: Prep Time: 15-20 minutes
: Cook Time: 20 minutes
: Makes: 18 balls
: Great for: Baby , 6-9 Months
: Suitable for Freezing

Ingredients

1 medium carrot, peeled and sliced
1 medium potato, peeled and diced
½ onion, peeled and chopped
1 tsp freshly chopped thyme
70g (21⁄2oz) fresh breadcrumbs or wheat- or gluten-free breadcrumbs
30g (1oz) Cheddar cheese or dairy-free alternative, grated
½ tsp sweet chilli sauce
3 tbsp tinned sweetcorn, frozen or canned without sugar or salt
Plain flour or gluten-free flour
1 tbsp sunflower oil

Method

Place the carrot and potato in a steamer and steam for 15 minutes until soft. Leave to cool.
Place the remaining ingredients except the flour and oil into a food processor. Whizz together until finely chopped. Shape into 18 balls and roll in the flour.
Heat the oil in a frying pan. Fry the balls for 5–6 minutes over a medium heat, until golden on all sides and heated through.
When needed, thaw overnight in the fridge or for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), gas 4 for about 10 minutes.