1. If using canned corn, rinse and drain the kernels. If using frozen corn, cook them briefly in boiling water for about 2-3 minutes, then drain.
2. In a mixing bowl, combine the corn kernels and rolled oats.
3. Add the milk gradually, mixing until you achieve a thick, but not runny, consistency. If using, beat in the egg to help with binding.
4. If desired, stir in the grated carrot for some extra nutrients and flavor.
5. Season lightly with a pinch of salt, if preferred. Mix everything thoroughly.
6. Heat a non-stick frying pan over medium heat. If using olive oil, add it to the pan.
7. Once the pan is hot, scoop a spoonful of the mixture and form it into a small patty. Repeat with the remaining mixture.
8. Cook the patties for about 3-4 minutes on each side, or until they are golden brown and cooked through.
9. Remove from the pan and let the patties cool slightly before serving.

Summary:
These Corn and Oat Patties are a nutritious and fun dinner option for toddlers over 10 months old. They are easy to hold and perfect for baby-led weaning, offering a delightful combination of flavors and textures. The recipe is versatile, allowing for the addition of grated vegetables like carrots. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Always supervise your child during meals to prevent choking, and be mindful of any allergies to corn, oats, or eggs.

Storing Options:
Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.

Possible Side Effects/Allergies:
Be mindful of any allergies to corn, oats, or eggs.