Annabel Karmel’s quinoa and vegetable croquettes


by Annabel Karmel |

Preparation Time

20 minutes

Serves

Makes 20

Nutrition

Suitable from 7 months +

Ingredients

  • 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

Method

  1. Put the vegetables and quinoa into a food processor. Whiz until finely chopped.
  2. Add the Panko breadcrumbs, thyme, cheese and eggs and whiz until the mixture is well blended.
  3. Shape into 20 croquette shapes and roll to coat in flour.
  4. Preheat the oven to 180˚C fan / 350˚ F / Gas Mark 4.
  5. 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.