Preparation Time
20 minutes
Serves
Makes 20
Nutrition
Suitable from 7 months +
Ingredients
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50g courgette, grated
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70g carrot, peeled and grated
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50g chestnut mushrooms, chopped
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100g tinned sweetcorn (in unsalted water)
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4 spring onions sliced
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150g ready-to-eat red and white quinoa
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80g Panko breadcrumbs
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2 tsp fresh thyme, chopped
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50g Parmesan, grated
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2 eggs, beaten
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Plain flour, to coat
Method
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Put the vegetables and quinoa into a food processor. Whiz until finely chopped.
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Add the Panko breadcrumbs, thyme, cheese and eggs and whiz until the mixture is well blended.
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Shape into 20 croquette shapes and roll to coat in flour.
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Preheat the oven to 180˚C fan / 350˚ F / Gas Mark 4.
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Put the croquettes onto a large baking sheet lined with baking paper. Drizzle with a little oil and bake for 20 minutes, turning over halfway through the cooking time.