Finger food

Squidging the croquette mixture into shape is fantastic fun made for little hands!

Make this veggie fingers recipe in just a few simple steps! Little ones can enjoy these yummy fingers as a healthy snack.

  • Makes

    10
  • Prep

    20
  • Cook

    30
  •  

     
  • Freeze

     

    me!

  • Vegetarian
  • Soya free
  • Nut free

Ingredients

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  • 325 g/11½ oz potatoes, halved
  • 55 g/2 oz green cabbage, chopped
  • 90 g/3¼ oz frozen petits pois
  • 3 x spring onions, finely chopped
  • 1 x teaspoon English mustard powder
  • 4 x tablespoons cottage cheese
  • 1 x egg, lightly beaten
  • 85 g/3 oz fresh breadcrumbs
  • Sunflower oil, for frying

Method

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  1. Cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain + leave to dry + cool slightly, then peel off the skins + coarsely grate into a large bowl.
  2. Meanwhile, steam or boil the cabbage +petits pois over a medium heat for 3–4minutes until tender, then finely chop. Add to the potatoes with the spring onions, mustard+ cottage cheese. Mix until combined.
  3. Place the beaten egg in a bowl + the breadcrumbs on a plate. Divide the potato mixture into 10 equal pieces + shape into croquettes. Dip each croquette into the beaten egg, then roll in the breadcrumbs until each one is coated all over.
  4. Heat enough oil to generously cover the base of a large, nonstick frying pan + cook the croquettes in 2 batches over a medium heat for 5–7 minutes, turning occasionally, until golden all over.
Recipe tip handy hints

Fun For Little Ones

Squidging the croquette mixture into shape is fantastic fun made for little hands!

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