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.
Servings 10 Fritters
- 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