Squash, Carrot & Sweetcorn Balls

Potato, Carrot & Sweetcorn Balls recipe by Annabel Karmel

Squash, Carrot & Sweetcorn Balls

Root vegetables, such as potatoes and carrots, are firm favourites with babies, and the fruitiness of sweetcorn makes these yummy Squash, Carrot & Sweetcorn Balls irresistible.

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500g butternut squash, peeled and cut into cubes
1 tablespoons olive oil
1 small carrot, peeled and grated
50g sweetcorn, drained
2 spring onions, chopped
2 teaspoon sage,chopped
40g parmesan, garted
75g panko breadcrumbs
1 egg, beaten
Plain flour for coating


  1. Preheat the oven to 180 Fan. Put the squash onto a baking sheet.
  2. Bake for 25 minutes until golden. Leave to cool.
  3. Place the cold squash into a processor with the carrot, sweetcorn, spring onion, sage, cheese, panko and egg.
  4. Whiz until the mixture is finely chopped into a bowl.
  5. Shape the mixture into 20 small balls and coat in
    plain flour.

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