Chicken Fingers – A perfect finger food for baby-led-weaning, lunchboxes and family parties.
Suitable from 8-9 months plus due to the texture.
These egg free chicken fingers a.k.a meatballs were a big hit with the boys! I usually make little burger size but Lilbro prefers them in finger shape. These are great to sneak in with loads of different veggies. Both fussy eaters approved!
Ingredients
- 400 gr ground chicken meat (I used the meat from the thighs and put in the food processor)
- 1 cup of chopped fresh spinach
- 2 medium carrots (grated)
- 1/4 cup parsley (finely chopped)
- 5 large mint leaves (finely chopped)
- 1 large shallot / onion (finely diced)
- juice of half large lemon
- 2 tbsp rolled oats (blitz in a food processor)
- 2-3 tbsp of flour for coating (I used whole spelt flour)
- Salt to taste (omit for babies under 12m old, they taste really good even without salt!)
- olive oil for frying
Method
- Mix them all together in a large bowl. If you prefer the veggies to be smoother so that the meatballs are easier for your baby to chew then blend everything in a food processor .
- Pour the flour in to a large and flattish bowl or food container. Shape the the meat to your desired shape and coat them all over with flour. The flour gives them a nice golden colour and also keeps the fingers/burgers from going too dark / burn.
- Heat up a large frying pan, add oil and fry in medium heat until done. It took me about 15-20 minutes. Squeeze the other half of the lemon over the fingers (optional).
- Suitable for freezing. ❄
Enjoy!
Kat
