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Home > Recipes > Crispy Veggie Fingers

Crispy Veggie Fingers

Crispy Veggie Fingers

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

Makes
10
Prep
20 min
Cook
30 min
Little veg lover
From 12 months
Soya free Soya free
Vegetarian Vegetarian
Nut free Nut free

Ingredients

Method

  • 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

Ingredients

Method

  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 3–4 minutes 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.

Fun For Little Ones

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

Handy Tips

By 12 months, little ones can be really good at holding food + using their chompy teeth for biting. Now they can really enjoy feeding themselves!

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