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Sweet Potato Lentil Baby Fritters
These Sweet Potato Lentil Baby Fritters are a fantastic high iron first food for babyled weaning, especially for vegetarian and vegan babies.
Course baby food
Cuisine American
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 10 - 15 fritters
Calories 123kcal
- 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.
Calories: 123kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 271mg | Fiber: 7g | Sugar: 1g | Vitamin A: 2590IU | Vitamin C: 9.3mg | Calcium: 30mg | Iron: 1.8mg