These Sweet Potato Lentil Baby Fritters are a fantastic high iron first food for baby-led weaning, especially for vegetarian and vegan babies.
If you follow me on instagram, you may have noticed I have been sharing my son’s evening meals on my instagram stories. We started solids around just a bit before he turned 6 months as he was showing the signs of readiness and I wanted to introduce some of the major allergens right out of the gate, and have been using a baby-led weaning approach. This meant that instead of relying on infant rice cereal for baby’s first sources of iron, I have had to get a bit more creative in the kitchen. This was the inspiration for these sweet potato lentil baby fritters which have since become an absolute favourite with Baby E.
Why Sweet Potato Lentil Baby Fritters?
Sweet potato was Baby E’s second ever food and has remained one of his stand by favourites. It’s sweet, it’s packed with antioxidants and fibre for regularity, and when cooked well, it’s easy for babe to eat.
Lentils are a great source of vegetarian protein and iron, which babies have elevated needs for by the 6 month mark. When my son was just starting baby-led weaning, he was a bit resistant to eating meat, so I’ve gotten creative with vegan sources of iron and protein.
I also really wanted to introduce kale or other dark nutritious greens, and since it’s hard for babies to eat salad (LOL), pureeing them into these baby fritters seemed like a perfect idea.
Also, let’s talk about shape. These Sweet Potato Lentil Baby Fritters are shaped like a finger, so they’re easy for babe to pick up and hold, but they’re soft enough inside that they can chewed on even without teeth.
I make a big batch of them, fry them off, keep half in the fridge for the week, and freeze the other half. Then every few days, I pull out a few little fritters and let them thaw in the fridge before dinner. Honestly, I’ve eaten a lot of these sweet potato lentil baby fritters myself since I like to model the eating in front of Baby E while he’s having his meal, and if I enjoy them even without salt, I know they’re pretty good.
I hope you mamas are getting some inspiration for your baby’s baby-led weaning meals, so stick around as I start to share a lot more of my baby kitchen adventures.
Now loves, let me know, what are some of your baby’s favourite homemade snacks that are high in iron?
Leave me a comment below with your thoughts on these sweet potato lentil baby fritters!
Sweet Potato Lentil Baby Fritters
- 1 cup soaked red split lentils soaked overnight in water
- 1 cup minced baby kale
- 1 cup grated sweet potato
- 2 cloves garlic minced
- ¼ tsp cumin
- 1/4 tsp sweet paprika
- 1 flax egg 1 tbsp ground flax with 2 tbsp unsweetened almond milk
- 6 tbsp gluten free oats
- 2 tbsp extra virgin olive oil
- To a food processor, pulse the lentils, garlic, kale, sweet potato, cumin, paprika, and flax egg. Transfer to a bowl and stir in the gluten free oats.
- Shape into long finger like "sticks" and place on a baking sheet lined with a silpat.
- Heat the oil in a large nonstick skillet, and pan-fry on all sides until golden brown. Serve at room temperature.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.