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.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 - 15 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.
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