Potato, Carrot and 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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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
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.
- Alternatively preheat an oven to 180C / 160C Fan and cook the chicken balls for about 15 minutes turning halfway through until cooked through
