Squidgy Chilli Nuggets (or chilli and sweet potato wedges)

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Squidgy Chilli Nuggets (or chilli and sweet potato wedges)

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Ingredients

350g Beef Mince
1 Onion
1 clove Garlic
1 Red Pepper
400g Tinned Kidney Beans
Half a bunch Fresh corriander
A large handful Spinach
3 tbsps Tomato Purée
2 Sweet Potato
1/2 Lime
1 tsp Cumin
1 Oregano
1/2 a tsp Chilli Powder (mild)
3 tsps Paprika
  • 50 mins
  • Medium

Ingredients

Directions

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This is a two-in-one recipe! I never cook more than one meal, but sometimes you just need to make a tiny tweak for a dish to be that little bit more baby friendly.

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Steps

1
Done

Preheat oven to 200°C (390°F) .

2
Done

Finely dice the garlic, onions, peppers and spinach. Slice the sweet potato into wedges.

3
Done

Lightly fry the onions and garlic until soft then add the mince and the peppers.

4
Done

Add the cumin, paprika, chilli and dried oregano and cook on a fairly high heat for 10 minutes.

5
Done

Meanwhile, put the wedges on a baking tray and drizzle with oil. Bake for 25 minutes while you continue to cook the rest of the chilli.

6
Done

Add the tomato purée, spinach, kidney beans and a splash of water to the chilli. Simmer on low for 20 minutes.

7
Done

Add the fresh coriander and a good squeeze of lime juice. Turn off the heat.

8
Done

Remove the sweet potato from the oven.

9
Done

To make the 'nuggets', mash together equal measures of chilli and sweet potato wedges and roll into balls ready for baby to pick up. Alternatively, just serve as it comes with the wedges on the side.

Jo Weston

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Teeny Blinis
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Butterbean Pâté
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Teeny Blinis
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Butterbean Pâté

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