Spiced Sweet Potato Lentil Fritters (baby led weaning)
Soft, iron-rich sweet potato fritters made with lentils and warm Indian spices — a perfect baby-led weaning finger food from 6 months. Freezer-friendly and family-friendly.
Servings: 20
Calories: 59kcal
Ingredients
- 1 ½ cup water
- ½ cup dried split red lentils
- 1 tablespoon cooking oil
- 1 tablespoon garam masala
- 1 teaspoon cinnamon
- ½ teaspoon turmeric
- 2 eggs
- 1 cup sweet potato mash
- ¾ cup all purpose flour
Instructions
- Place the water and dried lentils in a pot. Heat over medium high until the lentils are soft and most of the water is cooked away. Once cooked, remove the lentils to a bowl.
- In the same pot, melt the coconut oil over medium heat.
- Add the spices. Sauté for one minute then add to the lentils in the bowl.
- Add the eggs and sweet potatoes to the bowl and stir to combine. Next, stir in the flour.
- Heat a griddle or frying pan over medium low heat. Melt a bit of oil to grease the pan.
- Drop batter by spoonfuls onto the griddle. When bottom has browned, flip over and squish down to form a patty. When the second side has cooked, flip over once more to cook the batter that squished over.
Video
Notes
Serve with a smear of almond butter (if your baby tolerates tree nuts), and some steamed broccoli for a source of Vitamin C.
If you need the recipe to be egg-free, you can substitute the egg for a "flax egg."
For your cooking fat you could use canola oil which is nice and neutral. Or, homemade ghee or coconut oil would also complement this recipe well.
You'll need about 2 cups cubed sweet potato to get 1 cup of mashed sweet potato for this recipe.
Nutrition
Calories: 59kcal | Carbohydrates: 10g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 13mg | Potassium: 122mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2716IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg
