Potato, Carrot and Sweetcorn Balls
Root vegetables such as carrots are firm favourites with babies, and the natural sweetness of sweetcorn makes these yummy vegan Potato, Carrot and Sweetcorn Balls irresistible.
Exclusive recipe from Annabel’s Weaning cookbook. BUY NOW
- Suitable For Freezing
- 20 minutes
- 25 minutes
- 18 balls
Ingredients
1 medium carrot, peeled and sliced
1 medium potato, peeled and diced
½ onion, peeled and chopped
1 tsp freshly chopped thyme
70g fresh breadcrumbs or wheat or gluten-free breadcrumbs
30g Dairy-free cheese alternative, grated
½ tsp sweet chilli sauce (optional for babies 12 months +)
3 tbsp tinned sweetcorn, frozen or canned without sugar or salt
Plain flour or gluten-free flour
1 tbsp sunflower oil
1 medium potato, peeled and diced
½ onion, peeled and chopped
1 tsp freshly chopped thyme
70g fresh breadcrumbs or wheat or gluten-free breadcrumbs
30g Dairy-free cheese alternative, grated
½ tsp sweet chilli sauce (optional for babies 12 months +)
3 tbsp tinned sweetcorn, frozen or canned without sugar or salt
Plain flour or gluten-free flour
1 tbsp sunflower oil
Method
- Place the carrot and potato in a steamer and steam for 15 minutes until soft. Leave to cool.
- Place the remaining ingredients except the flour and oil into a food processor. Whizz together until finely chopped. Shape into 18 balls and roll in the flour.
- Heat the oil in a frying pan. Fry the balls for 5 to 6 minutes over a medium heat, until golden on all sides and heated through.
- When needed, thaw overnight in the fridge or for a few hours at room temperature. Reheat in an oven preheated to 180ºC (fan 160ºC), Gas Mark 4 for about 10 minutes.
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