We started our solids journey around 4 months of age and now that we have graduated from purees to food in it’s real form, I love recipes that are simple (simple in my terms is that I look at the recipe once, and my sleep deprived brain can remember it without having to refer back to the recipe again – probably because I lost the site where I found the original recipe).
So this recipe is one you can easily make in bulk, and is great for tiny hands and baby led weaning. All you need is some shredded sweet potato, and veggies of choice. We used peas and corn to make it easy.
Sweet Potato Veggie Fritter Recipe
Difficulty: Easy18
fritters5
minutes5
minutes70
kcal1.6
g8.4
g3.9
gThis simple sweet potato veggie fritter recipe is a good way to “hide your vegetables” for those who struggle to eat their veggies. Also a wonderful recipe for tiny hands and those enjoying the baby led weaning journey.
Ingredients
400 g shredded sweet potato (water squeezed out)
180 g baby peas (rinsed and ready to use)
100 g corn kernels (rinsed and ready to use)
5 large farm eggs
420 g chickpeas (1 can) (rinsed and ready to use)
1 tbsp chicken stock powder (dry)
40 g cornflour (or flour of choice)
Directions
- Shred the sweet potato, squeeze water out of it, set aside.
- Mix cornflour, seasoning and eggs in a big bowl, whisk to combine all ingredients.
- Add shredded sweet potato, chickpeas, baby peas and corn into bowl. Mix with a spoon to combine.
- Using a small measuring cup to make your fritters to the desired size, pour scooped mixture into heated fry pan and flip once golden.
