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Potato, Carrot and Sweetcorn Balls

Potato, Carrot & Sweetcorn Balls recipe by Annabel Karmel

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Potato, Carrot and Sweetcorn Balls

Root vegetables such as carrots are firm favourites with babies, and the natural sweetness of sweetcorn makes these yummy Potato, Carrot and Sweetcorn Balls irresistible.

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Ingredients

1 medium carrot, peeled and sliced
1 medium potato, peeled and diced
½ onion, peeled and chopped
1 tsp freshly chopped thyme
70g fresh breadcrumbs or wheat or gluten-free breadcrumbs
30g Cheddar cheese or dairy-free alternative, grated
½ tsp sweet chilli sauce (optional for babies 12 months +)
3 tbsp tinned sweetcorn, frozen or canned without sugar or salt
Plain flour or gluten-free flour
1 tbsp sunflower oil

Method

  1. Place the carrot and potato in a steamer and steam for 15 minutes until soft. Leave to cool.
  2. 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.
  3. Heat the oil in a frying pan. Fry the balls for 5 to 6 minutes over a medium heat, until golden on all sides and heated through.
  4. 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 Mark 4 for about 10 minutes.

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