Crispy Veggie Fingers
Finger food
Perfect for little hands to feed themselves, these veggie-packed fingers are crispy + creamy with a hint of mustard. You can make them from scratch or use any leftover veggies you have.
Recipe from our The First Foods Book
Makes
2 + 2 adults + little onesPrep
20Cook
30
Freeze
me!
Ingredients
- 325 g/11½ oz floury potatoes, halved
- 60g/ 21/4oz white cabbage, chopped
- 90 g/3¼ oz frozen petits pois
- 3 x spring onions, finely chopped
- 1 x teaspoon English mustard powder
- 4 x tablespoons cottage cheese
- 1 large egg, lightly beaten
- 85 g/3 oz fresh breadcrumbs
- Sunflower oil, for frying
- For the creamy leeks
- 2 leeks, trimmed, cleaned and thinly sliced
- 2 tablespoons hot low-salt vegetable stock
- 1 tablespoon cream or creme fraiche
Method
- Cook the potatoes in a saucepan of boiling water for 12–15 minutes until tender. Drain + leave to dry + cool slightly, then peel off the skins + coarsely grate into a large bowl.
- Meanwhile, steam or boil the cabbage +petits pois over a medium heat for 3–4 minutes until tender, then finely chop.
- Add the cabbage and petis pois, spring onions, mustard and cottage cheese to the bowl with the grated potatoes and mix until combined.
- Place the beaten egg in a shallow bowl and the breadcrumbs on a plate. Divide the potato mixture into 10 equal pieces and shape into fingers. Dip each finger into the beaten egg, then roll in the breadcrumbs until coated all over.
- Heat enough oil to generously cover the base of a large, nonstick frying pan and cook the veggie fingers in 2 batches over a medium heat for 5-7 minutes, turning occasionally, until golden all over.
- Meanwhile, make the creamy leeks, Stem the leeks in a saucepan over a medium head for 4-5 minutes until tender. Transfer them to a mini food processor or belnder with the stock and cream and blend until smooth and creamy. Serve with veggie fingers.
Fun For Little Ones
Squidging the croquette mixture into shape is fantastic fun made for little hands!
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