Sweet Potato & Lentil Cakes

Ingredients

• 1/2 cup red lentils (dry)
• 1/2 cup mashed sweet potato
• 2 tablespoons rolled oats
• 1 teaspoon olive oil

Method

1. 01

   Cook red lentils until very soft. Drain and cool. Steam sweet potato until soft and mash until smooth.

2. 02

   Combine mashed sweet potato and cooked lentils in a bowl. Add rolled oats and mix well.

3. 03

   Shape mixture into small round cakes (about 4 cm diameter). If mixture is too soft to hold shape, refrigerate 20 minutes first.

4. 04

   Heat olive oil in a non-stick pan over medium heat. Cook cakes 4–5 minutes per side until golden.

5. 05

   Alternatively, bake at 190°C for 20 minutes, flipping halfway. Cool fully before serving.

How to offer

Place one or two cakes on the high chair tray. Always supervise baby during mealtime. Cakes should be very soft — test by pressing firmly with two fingers. Ideal for 6-month-olds starting BLW with their palmar grasp.

Storage

Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat until piping hot, then cool before serving.