These moreish morsels are packed full of protein from the quinoa and egg yolk, and superfoods sweet potato and broccoli. They’re a kiddie-favourite and total crowd-pleaser, though I warn you that you and your little one won’t be able to enjoy just the one!
Ingredients
200g Sweet potato, pricked
75g Broccoli florets
3 Spring onions, chopped
50g Cooked quinoa
25g Parmesan, grated
1 tsp Thyme, chopped
50g Panko breadcrumbs
1 Egg yolk
75g Broccoli florets
3 Spring onions, chopped
50g Cooked quinoa
25g Parmesan, grated
1 tsp Thyme, chopped
50g Panko breadcrumbs
1 Egg yolk
Method
- Cook the sweet potato in a microwave for 10 minutes until soft. Leave to cool.
- Slice the potato in half and scoop out the flesh into a bowl. Cook the broccoli for 4 minutes in boiling water, drain, refresh in cold water and finely chop.
- Add the broccoli, spring onions, quinoa, cheese, thyme, breadcrumbs and egg yolk to the bowl. Stir well and shape into 14 balls.
- Heat 2 tablespoons of oil in a frying pan. Add the balls and fry until golden on all sides.
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