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These Sweet Potato Lentil Baby Fritters are a fantastic high iron first food for babyled weaning, especially for vegetarian and vegan babies.

Sweet Potato Fritters with Lentils & Kale (Vegan BLW Recipe)

These Sweet Potato Fritters with lentils and kale are a fantastic high iron first food for baby led weaning, especially for vegetarian and vegan babies.
Course Snack
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 Fritters
Calories 123kcal


  • 1 cup soaked red split lentils soaked overnight in water, measured after soaking
  • 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
  • 1/2 cup gluten free oats
  • 2 tbsp extra virgin olive oil


  • To a food processor, add the lentils, garlic, kale, sweet potato, cumin, paprika, and flax egg. Pulse for 3-5 minutes until fully combined, scrapping down the sides if needed.
  • Transfer mixture to a bowl and stir in the oats. If you find the mixture is too wet to shape, add more oats 1 tbsp at a time.
  • Shape into long finger like "sticks" and place on a baking sheet lined with a silpat or baking sheet.
  • Heat the oil in a large nonstick skillet, and pan-fry on all sides until golden brown. Fritters might be delicate when flipping so use a spatula and carefully flip them.
  • 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: 2588IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg