DESCRIPTION

I hate to see food go to waste so I’m always looking for ideas of how to use leftovers. This is a great recipe where you could use the leftovers from a roast chicken dinner and whizz it all up to make croquettes.

The croquettes are a great finger food for babies and toddlers and also delicious for older kids and adults! The croquettes can also be frozen, then defrosted and reheated when you need. The recipe can also be halved if you don’t want to make so many.

INGREDIENTS

250g potatoes (I used rooster)

250g parsnip

250g butternut squash

1/2 onion, roughly chopped

150g leftover cooked chicken

70g grated Parmesan

1 tbsp dried thyme

100g breadcrumbs + extra for rolling

METHOD

Peel and chop the potatoes, parsnip and butternut squash into rough chunks. * Steam for about 10-12 minutes until soft. Leave to cool completely. This can be done ahead of time.
Place all the ingredients except the extra breadcrumbs into a food processor and blend until smooth.
Spread the extra breadcrumbs onto a large plate. Using a standard dinner spoon, scoop 1 spoon of the mixture onto the breadcrumbs. Roll it into a sausage shape whilst coating it with the breadcrumbs. As the mixture is quite sticky, you need to move fast without touching too much with your hands. Otherwise it’ll all be a sticky mess! Dust your hands lightly with flour if you need. (At this point you can refrigerate or freeze the croquettes if you want them for a later time.)
Heat a little oil in a frying pan. Fry the croquettes on all sides until browned and crisp on the outside.

NOTES:

*If you have leftover cooked veg use here instead.