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