Easy Airfryer Baby Led Weaning Veggie Fingers

Aileen Cox Blundell

Recipe - McDonagh Junction

Easy Airfryer Baby Led Weaning Veggie Fingers

Prep Time15 Minutes

Servings15

Cook Time12 Minutes

Ingredients

2 medium potatoes

2 medium carrots

1 parsnip

4-5 florets broccoli

1 tsp garlic powder

1 tbsp chopped fresh thyme

2 spring onions finely sliced

2 heaped dessertspoons plain flour

1 egg whisked (swap for milk if egg allergy)

1/2 cup fine breadcrumbs

Drizzle olive oil

Directions

INGREDIENTS

2 medium potatoes
2 medium carrots
1 parsnip
4-5 florets broccoli
1 tsp garlic powder
1 tbsp chopped fresh thyme
2 spring onions finely sliced
2 heaped dessertspoons plain flour
1 egg whisked (swap for milk if egg allergy)
1/2 cup fine breadcrumbs
Drizzle olive oil

METHOD

Steam the potatoes, carrots, parsnip and broccoli until soft. Add to a bowl and mash until all the vegetables are broken apart and smooth.
Stir in the garlic, thyme, spring onion and flour then stir well.
Empty the mixture onto a sheet of parchment paper, then use the sides to shape into a rectangle. Cover and freeze for 3-4 hours. This makes it really easy to slice and add the crispy breading.
When ready to use, slice into thin fingers. Dip each finger into a little whisked egg then coat in breadcrumbs.
Place into an air fryer, then drizzle over a light coating of olive oil. Airfry for 12 minutes or until golden brown.

15 minutes

Prep Time

12 minutes

Cook Time

Servings

Shop Ingredients

Makes 15 servings

2 medium potatoes

Dunnes Stores Microwave Irish Rooster Potatoes 1kg

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2 medium carrots

Dunnes Stores Organic Carrots 1kg

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1 parsnip

Dunnes Stores Fresh Irish Parsnips

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€1.49€2.98/kg

4-5 florets broccoli

Dunnes Stores Organic Broccoli 400g

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€2.09€5.23/kg

1 tsp garlic powder

Dunnes Stores Garlic Minced 45g

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1 tbsp chopped fresh thyme

Dunnes Stores Irish Herb Thyme 20g

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2 spring onions finely sliced

Not Available

2 heaped dessertspoons plain flour

Dunnes Stores Baking at Home Plain Flour 2kg

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1 egg whisked (swap for milk if egg allergy)

Dunnes Stores 6 Irish Eggs Large

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1/2 cup fine breadcrumbs

Not Available

Drizzle olive oil

Dunnes Stores Pure Olive Oil 250ml

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Recipe

INGREDIENTS

2 medium potatoes
2 medium carrots
1 parsnip
4-5 florets broccoli
1 tsp garlic powder
1 tbsp chopped fresh thyme
2 spring onions finely sliced
2 heaped dessertspoons plain flour
1 egg whisked (swap for milk if egg allergy)
1/2 cup fine breadcrumbs
Drizzle olive oil

METHOD

Steam the potatoes, carrots, parsnip and broccoli until soft. Add to a bowl and mash until all the vegetables are broken apart and smooth.
Stir in the garlic, thyme, spring onion and flour then stir well.
Empty the mixture onto a sheet of parchment paper, then use the sides to shape into a rectangle. Cover and freeze for 3-4 hours. This makes it really easy to slice and add the crispy breading.
When ready to use, slice into thin fingers. Dip each finger into a little whisked egg then coat in breadcrumbs.
Place into an air fryer, then drizzle over a light coating of olive oil. Airfry for 12 minutes or until golden brown.