1. Steam or boil diced carrot and sweet potato until tender (about 8-10 minutes).
2. Gently mash the cooked carrot and sweet potato in a bowl to create a chunky texture, then add the well-rinsed kidney beans, peas, and roughly chopped spinach.
3. Mix in olive oil ensuring the ingredients are lightly coated; a small pinch of mild herbs can be optional.
4. Shape the mixture into small, soft patties suitable for toddler self-feeding.
5. Lightly pan-fry the patties in a non-stick skillet for about 3-4 minutes per side until they are golden, or bake them in a preheated oven at 180°C for around 15 minutes.
6. Allow the patties to cool to a safe temperature before serving.

Summary

This recipe provides a balanced, colorful mix of vegetables perfect for baby-led weaning toddlers (10+ months), promoting self-feeding and a range of textures.

Storing Options

The patties can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently before serving.

Allergies & Side Effects

Ensure your child is not allergic to any of the ingredients. This gluten-free recipe does not contain added salt or other common allergens, but always monitor when introducing new foods.