Agneau Banane Douce (brochettes-free)

Name: Agneau Banane Douce (brochettes-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g agneau; 80 g cauliflower; 50 g basmati rice; 30 g cauliflower; 1 c.à.s olive oil; 3 g tarragon; 50 g egg

A tender brochettes-free recipe suitable for baby 12-36 months with allergies. Made with agneau banane douce. SAFETY: all ingredients are guaranteed brochettes-free.

10 min
Prep: 0 min
Cook: Easy
Difficulty

Ingredients

60 gagneauAlternative: merlu
80 gcauliflowerAlternative: poivron rouge
50 gbasmati riceAlternative: pâtes courtes
30 gcauliflowerAlternative: orange ou kiwi
1 c.à.solive oilAlternative: huile de colza
3 gtarragonAlternative: ciboulette
50 geggAlternative: fromage frais

Preparation steps

1. Safe ingredient preparation

12 min

CHECK that ALL ingredients bear the brochettes-free label
Cut all main ingredients into 2-3 cm pieces suitable for baby
Peel and dice vegetables into regular 1.5 cm cubes
Cook grains by steaming or in water (10-15 min)
Wash and finely chop fresh herbs
Take all ingredients out 20 min before (room temperature)
Prepare equipment: bowl, cutting board, knife
Set aside cooked ingredients to cool down

Cutting boardParing knifeKitchen scaleMixing bowlSteamer pot

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not forget to remove fish bones (unless no fish)
Do not leave thick skin on vegetables
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden brochettes

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: should be melting-tender
KEEP PACKAGING of sensitive products to prove brochettes-free
Check LABELS even for 'obvious' products
Take out 30 min before for better incorporation

2. Assembly and shaping

7 min

Put the cooked main ingredient in a large bowl
Add the cooked vegetables mashed into a smooth purée
Fold in the cooled cooked grains
Add the binder
Pour in the olive oil and half of the herbs
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape with oiled hands
Place on a tray

3. Cooking (pan-fried)

20 min

Prepare the cooking setup for pan-fried cooking
Arrange the shapes leaving 2 cm between each
Cook for 20 min
Check cooking halfway through
Remove when shapes are golden and cooked through
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

Cooking vessel

4. Safe serving