Sweet Potato and Squash Croquette

Sweet Potato and Squash Croquette

Texture and kids don’t always mix well together. Having to feed a toddler and an infant plus myself and my husband can suck a lot of energy and mental exhaustion. We are currently at the stage where Emilia is happy to eat what she is familiar with and if not, total meltdown can occur. Jonathan on the other hand is ready to explore new foods, but not really into anything too mashed. For Jonathan to eat independently, his food must meet the following requirements: It needs to be soft, but hard enough for him to pick up easily,  it needs to be nutritious, but also tasty. It also has to be something the whole family can eat.

Croquettes are great because they are crunchy on the outside and soft on the inside, making it a perfect finger food to encourage baby led weaning and for picky toddlers.

The beauty about these croquettes is that they are filled with nutritious food. They are made with sweet potatoes, butternut squash and peas. I then added a little quinoa to get that necessary protein and iron.

This recipe is perfect to make ahead and if I don’t need that many I freeze the rest in a container and I’m good to go on a rainy day. I’m all about meal prepping with my little ones these days. When you’re on the go all day or have been working 9-5, the last thing you want is to whip up something from scratch when they are crying for food.

It also doubles up as an appetizer, a great snack for Sunday Football or add it to your Thanksgiving meal! The kids will love them!

Sweet Potato and Squash Croquettes

Ingredients:

  • 1 sweet potato
  • half a butternut squash
  • 1 cup of cooked quinoa
  • 2 tablespoons of grated parmigiano reggiano
  • 2 teaspoons of salt
  • 1/2 cup of cooked peas (smashed)
  • bread crumbs (for coating)
  • 1 egg (for coating)

Directions

  1. Preheat oven to 400 degrees.
  2. Cut up the sweet potato, butternut squash into small cubes and place them on a lined baking pan. Bake for 25 minutes.
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Making of the croquette

  1. Allow the squash and sweet potato to cool. Using a ricer (if you don’t own one you can use a potato masher or your hands), rice vegetables into a bowl.
  2. Add the mashed peas, cooked quinoa, parmigiano reggiano and salt.
  3. Using your hands or a large spoon, combine all ingredients thoroughly.
  4. Let it chill in the refrigerator for at least 20 minutes to allow the mixture to  firm slightly  (it’ll form into croquettes better if they are firm)
  5. Place egg into one bowl and bread crumbs into another.
  6. Take a spoonful of the mixture and form it into a cylinder/football shape.
  7. Roll it in the egg and then the breadcrumbs while maintaining its’ shape.
  8. Place it on a baking pan lined with parchment paper.
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Baking the croquettes

  1. Preheat oven at 400 degrees Fahrenheit on convention bake (if not regular bake is fine).
  2. Drizzle a little extra virgin olive oil over the croquettes and place them in the oven.
  3. Bake for about 30-40 minutes, flipping them halfway.

Enjoy!

Antonietta xo

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Antonietta Ferretti
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