Yes, it’s true, these little balls of deliciousness are perfect toddler food but they’re also a popular snack with older kids, too. The secret is that the sweet potato (or kumara), is ROASTED, so they’re rich and enticing which means the lentils aren’t noticed at all.
To get the mash, I chuck the whole sweet potato into the oven (don’t peel it or anything so tedious) and cook it for about an hour at 180C. Then, whenever you’re ready during the day, you can get onto making this super-healthy, egg-free snack.
Perfect for independent toddlers
Sweet potato, lentil & rice balls
1 cup roasted sweet potato
1 cup cooked brown rice (or white rice is ok, too)
1/2 cup grated cheese
1/4 cup cooked brown lentils (I use tinned – give them a good rinse)
1 tbsp tomato chutney (or beetroot relish is also good)
1 cup panko breadcrumbs (or gluten-free breadcrumbs are good, too)
Spray oil
Preheat the oven to 180C. Line a large oven tray with baking paper.
Mash the cooked sweet potato in a large bowl. Evenly mix in the rice, cheese, lentils and chutney.
Roll bite-sized balls of mixture, coat in the breadcrumbs and place on the tray. Spray them with oil and bake for 20-25 minutes. Turn once during cooking (if you can be bothered) and give them an extra spray of oil part way through.
Makes about 30
*THESE FREEZE!
Usually you’ll have more than one cup of mash after roasting a whole sweet potato. Just up the quantities of the other ingredients to suit and make a heap – these freeze well. Just remember for reheating that you need to thaw them then bake them in the oven – they go soggy in the microwave.
Clare said,
March 18, 2014 @ 3:47 pm
Also works really well with roasted pumpkin 🙂
wendyblume said,
March 18, 2014 @ 3:48 pm
yep, you get the same sweet thing going on!
Tammy said,
March 18, 2014 @ 4:39 pm
Hi I have a 2yr old boy who cannot have any dairy products so just wondering what I can substitute for the cheese or can I just love it out?
wendyblume said,
March 18, 2014 @ 4:58 pm
Hi tammy, try a soy cheese instead.
Tammy said,
March 19, 2014 @ 2:04 pm
Thanks Wendy. I too would love a hard copy of the 2nd book!!
wendyblume said,
March 19, 2014 @ 2:50 pm
sorry Tammy – there won’t be one for another year at least! Sorry! but the new title – “Kitchen Collection” will be on sale within a few months.
Claire Bailey said,
March 18, 2014 @ 7:03 pm
Hmmm, i am currently roasting both sweep potato for a mystery purpose after having some leftover after making pasties. I think I may have just found a use for them, rather than just picking at them during the day when feeling like a snack. Will you be doing another run of VS2?
wendyblume said,
March 18, 2014 @ 7:07 pm
I’m undecided Claire. I’ve got the new book printing within the next month, and I really don’t have warehouse room for 3 books. But I won’t say never.
Gen said,
March 18, 2014 @ 7:46 pm
These sound great! Mr 15 months likes to feed himself and loves sweet potato! Any suggested uses for the rest of the tin of lentils? I don’t use them very often.
wendyblume said,
March 18, 2014 @ 8:37 pm
Maybe this? https://vegiesmugglers.com.au/2012/08/06/dinner-for-you-two-dinner-for-me-too/
Or I’m a food nerd – I like them in salads, too!
Sarah Nash said,
March 24, 2014 @ 11:39 pm
I chuck leftover lentils into spagetti bolognese – can’t even tell they’re in there!
Belinda said,
March 18, 2014 @ 10:38 pm
They sound delicious! Would cooked red lentils work too? If they do I can make them now!
wendyblume said,
March 20, 2014 @ 6:35 am
Yes, they would although cooked red lentils are mushier. Give it a try and report back.
playwithfoodaustralia said,
March 19, 2014 @ 2:54 am
Reblogged this on Play with Food and commented:
I will be trying this recipe with my toddler!
Enabling your toddler at mealtimes by handing over control helps them establish healthy eating habits. Finger food options, like these, are perfect for letting them learn.
What are your favourite toddler finger foods?
anu said,
August 20, 2014 @ 1:57 am
Can I replace rice with something else bec my 19months old hate rice… And can I add beans in this??
wendyblume said,
August 20, 2014 @ 7:14 pm
Hi any, you could try quinoa or cous cous – but I’ve not tested it myself. Let us know how you go.
mary said,
April 29, 2016 @ 5:12 am
Is the tomato chutney a binding agent or strictly for taste? It requires such a small amount that I’m wondering if I can successfully make these without it – since I don’t have it readily available. Your input would be much appreciated!
wendyblume said,
April 29, 2016 @ 9:24 am
It’s for flavour – so you can do without, but they might not taste quite as good. 🙂
Amy said,
June 4, 2016 @ 4:44 am
What would you suggest as an alternative to the chutney or beetroot relish?
Cannot find either!
wendyblume said,
June 4, 2016 @ 5:53 pm
It’s a bit bogan, but a splash of BBQ would do! 🙂
Emma said,
November 29, 2016 @ 6:05 pm
Silly question sorry!
Do you freeze them before or after baking?
Wendy Blume said,
November 29, 2016 @ 6:56 pm
After baking!