Crispy Veggie Fingers
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.
Recipe from our The First Foods Book
Makes
10Prep
20Cook
30
Freeze
me!
Ingredients
- 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
- 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.
- 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.
- 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.
- 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.
Fun For Little Ones
Squidging the croquette mixture into shape is fantastic fun made for little hands!
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