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Sweet Potato & Carrot Rostis

Little ones and grown-ups need to refuel, so these Sweet Potato & Carrot Rostis is a nutritious, quick and easy recipe that you and your tot can enjoy together. One recipe for both means less cooking and washing-up for you, and more time spent eating good food together.

Eggs are full of high quality protein, vitamins and minerals, including vitamin D, folate, iodine and long-chain omega-3 fatty acids, so provide a nutritious and delicious meal at any time of the day.  

British Lion eggs are the only eggs approved by the Food Standards Agency to be served runny to babies, young children, pregnant women and the elderly, so always look for the Lion mark on egg shells and packs – you can find them in your favourite supermarket.

Click here for more egg recipes to enjoy with your growing family.

This recipe is suitable from 9+ months.

 

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 2 adult portions (3 large rostis) and 5-10 baby / toddler portions (1-2 small rostis)
Great for:  Baby Recipes 9-12 Months Toddler Recipes 12-18 Months 18 Months-2 Years Kids 2-4 Years Kids 4+ Years Family
Ingredients
125g carrot, peeled and grated
175g sweet potato, peeled and grated
50g Parmesan, grated
3 spring onions, sliced
1 tsp fresh thyme, chopped
3 medium British Lion eggs, beaten
70g self-raising flour
1 tbsp sunflower oil

Toppings

1 medium British Lion egg per adult portion
poached

1 medium British Lion egg for baby/toddler portion
poached egg yolk, drizzled
Method
  1. Measure all of the ingredients except the oil into a large bowl. Mix well.
  2. Heat a little oil in a large frying pan, then add heaped tablespoons to the pan.
  3. Spread out and cook for 2 to 3 minutes each side.
  4. You can make large rostis for adults by adding 2 heaped tablespoons of mixture to the pan and cook them for 3 to 4 minutes each side.
  5. For the poached egg topper, bring a pan of water to the boil, swirl the water. Crack each of the British Lion eggs into a ramekin.
  6. Tip into the water, then repeat with the second and third egg. Gently simmer for 3 to 4 minutes until the white is cooked but the yolk is still runny. Drain onto kitchen paper.
  7. Add a poached egg to each adult portion and just the yolk to a baby / toddler portion.

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