Suitable from 7 months +
50g courgette, grated
70g carrot, peeled and grated
50g chestnut mushrooms, chopped
100g tinned sweetcorn (in unsalted water)
4 spring onions sliced
150g ready-to-eat red and white quinoa
80g Panko breadcrumbs
2 tsp fresh thyme, chopped
50g Parmesan, grated
2 eggs, beaten
Plain flour, to coat
Put the vegetables and quinoa into a food processor. Whiz until finely chopped.
Add the Panko breadcrumbs, thyme, cheese and eggs and whiz until the mixture is well blended.
Shape into 20 croquette shapes and roll to coat in flour.
Preheat the oven to 180˚C fan / 350˚ F / Gas Mark 4.
Put the croquettes onto a large baking sheet lined with baking paper. Drizzle with a little oil and bake for 20 minutes, turning over halfway through the cooking time.