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These crunchy croquettes are both a stealthy way to get more vegetables into your kids as well as a great family snack throughout the day. For big kids: have them measure out the ingredients. For little kids: let them mix the potato and broccoli. Both big and little kids can help to roll into sausage shapes.--Ingredients--400g floury potatoes, large ones cut in half150g broccoli, broken into florets1 medium egg yolk40g mature cheddar, grated60g fresh breadcrumbs20g plain flour2 medium eggs, beaten100g sesame seeds4 tbsp olive oil100g cream cheese50g natural yoghurt1 tbsp chives, snipped1-2 tbsp full-fat milk, if needed--STEP 1--Put the potatoes in a medium saucepan and just cover with cold water. Bring to the boil and simmer for 14-16 mins until completely cooked through. Drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins, stirring constantly – this will remove excess moisture.--STEP 2--Meanwhile, bring a small saucepan of water to the boil, add the broccoli and simmer for 6-7 mins until tender. Drain really well and pat dry with kitchen paper (it’s important to do this thoroughly as excess water will make the croquettes a little wet). Finely chop the broccoli, then add to the mashed potato with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.--STEP 3--Meanwhile, make the dip. Put the cream cheese, yogurt and chives in a bowl and stir to a soft consistency, adding the milk if needed.--STEP 4--Put the flour, beaten eggs and sesame seeds in three separate bowls. Roll the croquettes in the flour, dip in the beaten egg, then roll in the sesame seeds.--STEP 5--Heat the oil in a large, non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve with the cream cheese dip.---------Image credit and recipe: www.bbcgoodfoodme.com
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