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Annabel Karmel
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Chicken Croquettes

Made with baked sweet potato and cooked diced chicken, these delicious chicken croquettes are the perfect size for little hands. They are deliciously soft and moist on the inside with a crispy golden coating. Serve with steamed veggies such as broccoli florets and mini carrots.

An exclusive recipe from Annabel’s NEW Weaning cookbook. BUY NOW

Dairy Free
Egg Free
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Prep Time: 15 minutes
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Cook Time: 5 minutes
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Makes: 8 croquettes
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Great for:  Baby Recipes 9-12 Months
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Suitable for Freezing
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
  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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