LITTLE COOKS Happy, Healthy Food
Everyone knows that the best food is fun and colourful. That’s why we’re challenging Little Cooks to explore fruit and vegetables this month...
SWEET POTATO & KALE CROQUETTES
MAKES 14 CROQUETTES
2 tbsp sunfl ower oil 1 small onion, chopped 100g mushrooms, chopped 1 medium carrot, grated 20g kale, chopped 1 garlic clove, crushed 150g baking potato, pricked 150g sweet potato, pricked
50g fresh breadcrumbs or wheat- or gluten-free breadcrumbs
30g cheddar cheese or dairy-free alternative, grated Plain fl our, to coat
1 Heat 1 tbsp of the oil in a frying pan. Add the onion, mushrooms, carrot, kale, and garlic, and fry for 5 minutes over a medium heat. Leave to cool.
2 Cook the potatoes in a microwave for 10 minutes until soft. Leave to
54 | THE WEST COUNTRY FOODLOVER
cool, then scoop out the potato fl esh into a bowl.
3 Add the cooked vegetables, breadcrumbs, and cheese and mix together until blended. Shape into 14 small croquettes and roll in the fl our.
4 Heat the remaining 1 tablespoon of oil in a frying pan. Fry the croquettes for 3-4 minutes, until golden on all sides and cooked through. Drain on kitchen paper and leave to cool before serving.
5 When needed, thaw overnight in the fridge or leave out for a few hours at room temperature. Reheat in an oven preheated to 180C/fan 160C/ gas mark 4 for 10–12 minutes.
www.annabelkarmel.com
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