Squidgy Potato Fingers From Ella’s Kitchen

by motherandbaby |
Updated on

Preparation Time

30 minutes


Makes 12




Give your baby some of the blended potato and broccoli as a puree.

Finger Food

These croquettes are the perfect size for your toddler to pick up.


  • 350g potatoes, peeled and cut into small chunks

  • 150g broccoli, cut into small pieces

  • 2 tsp sunflower oil

  • 1 small leek, trimmed, cleaned and chopped

  • 50g Parmesan cheese, grated

  • 2 tbsp chopped chives (optional)

  • 2 tbsp plain white flour

  • 1 egg, beaten

  • 75g wholemeal breadcrumbs

Full of green veggies, these teatime treats not only fill hungry tummies, they're packed with vitamins, too. Their squidgy sausage shape makes them perfect for little hands to dunk

  1. Preheat the oven to 200°C/Gas Mark 6. Line a baking sheet with baking parchment.

  2. Cook the potatoes in a saucepan of boiling water for 10 minutes until softened but not completely tender. Add the broccoli and cook for a further 5 minutes until both vegetables are soft. Drain well, return the vegetables to the pan and mash them together until fairly smooth. Transfer the mixture to a bowl.

  3. While the vegetables are cooking, heat
 the oil in a frying pan and fry the leek for 
4–5 minutes, stirring, until softened. Add the leek to the mash mixture with the cheese and chives (if using) and mix together well. Leave to cool.

  4. Place the flour on a plate, the beaten egg 
on a second plate and the breadcrumbs on
a third. Divide the vegetable mixture into 
12 equal portions and shape each into a sausage. One at a time, dust the potato fingers with the flour, then roll them in the beaten egg and finally the breadcrumbs.

  5. Transfer the potato fingers to the prepared baking sheet and bake them in the oven for 15 minutes until they are beginning to colour. Serve warm on the day you make them.

This recipe is taken from The Big Baking Book: The Yellow One by Ella's Kitchen (Hamlyn, £14.99)

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