These salmon and broccoli croquets are a great finger food for toddlers. Salmon fish is also high in B vitamins and Omega 3 which is essential for growth and development
Ingredients
1 medium sweet potato
250g salmon fillet, diced
4 spring onions, chopped
25g Parmesan, grated (or dairy-free alternative)
100g broccoli florets
25g Panko or ordinary breadcrumbs
1 tsp soy sauce
1 tbsp sweet chilli sauce
2 tsp fresh dill
25g Panko breadcrumbs, to coat
Sunflower oil for frying
250g salmon fillet, diced
4 spring onions, chopped
25g Parmesan, grated (or dairy-free alternative)
100g broccoli florets
25g Panko or ordinary breadcrumbs
1 tsp soy sauce
1 tbsp sweet chilli sauce
2 tsp fresh dill
25g Panko breadcrumbs, to coat
Sunflower oil for frying
Method
- Preheat the oven to 180C Fan. Cook the potato for 45 minutes until soft. Leave to cool. You could also cook the potato in the microwave for 8 minutes. Peel and chop into pieces.
- Steam the broccoli for 4 to 5 minutes until tender. Chop into pieces.
- Put the salmon into a food processor. Whiz until chopped, then add the potato, spring onions, cheese, broccoli, 25g Panko breadcrumbs, soy sauce, sweet chilli sauce and dill. Whiz until chopped.
- Shape into 12 croquettes. Roll in the remaining 25g panko breadcrumbs.
- Heat a little oil in a frying pan and saute the croquettes until browned. Remove from the frying pan and arrange on a baking sheet and bake for 10 minutes.
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