As usual, thanks to my lovely friend Deepa at GirlBoyFoodBaby. Her baby led weaning recipes are always so inspiring and easy and use the best ingredients. I love being able to collaborate and join forces with other gentle-parenting and health-focused mummas to make the best food for our babies. Luckily for Deepa her little one (only 10 days younger than Brax), actually eats well, whereas I make all these things for Brax and he just looks at them then throws them on the floor.
I’m trying not to get stressed about his lack of interest in food as I know that it can happen to babies from 12 months. Babies who loved food before then often go off food and it can last for a while. This happened with us, pretty much around 11/12 months and although it’s getting a little better, he’s still not a great eater. It’s not that he’s fussy with flavours, he just isn’t interested in food. Apart from bananas – loves bananas!
Anyway, regardless of the fact that Braxton didn’t eat these, hopefully your babies will. And if they don’t, do what I did and eat them yourself!
They are so nutritious and full of perfect ingredients for babies.
2 peppers (I used red and yellow), very finely chopped
About 4 sweet potatoes, cooked and mashed
2 tin / carton organic kidney beans
1 cup tomatoes, blended
Juice of half a lime
Handful coriander, chopped
Handful parsley, chopped
Pinch of ground black pepper
Pinch of paprika
Pinch of Himalayan salt (omit for young babies or if you don’t want any salt in there)
Tbsp ground cumin
Tsp nutritional yeast
1/4 cup cornmeal
Preheat the oven to 190 degrees.
Roast the peppers on a baking tray.
Cook and mash the potatoes then add them to a bowl with the kidney beans and mash, leaving some small lumps.
In a small separate bowl, combine the tomatoes with all the spices and nutritional yeast. Mixing the spices in the tomatoes helps liquid spread them evenly in the burger mix.
Add the tomato mixture to the potato mixture then add in the roasted peppers and mix well until everything is combined well and the batter is thick, sticky paste (a good couple of minutes or so). It will seem a bit moist, but thats fine. Add the cornmeal and mix into the batter until well mixed.
Put the mixture in the fridge for 30 minutes then shape into patties on a lined baking tray using a spoon and press down and bake for 25 minutes. Then flip them. They’ll still be a bit tender at this point, so flip gently, but will firm up much more by the end. After flipping, cook them 10 more minutes on the other side. Let cool 10 minutes before eating, as they will firm up even more. They should be crispy on outside and slightly moist and chewy on inside.
These freeze really well. Just par bake for 25 minutes then freeze. Then cook for 20 minutes once out of the freezer.
Thanks to Deepa for this one!
Love & health,
One thought on “Sweet Potato, Kidney Bean & Roasted Pepper Patties”
Love this. I am such a sweet potato fanatic! Normal potatoes are boring in comparison. This is blasphemy from and Irish man but I don’t care