Mom It – Sweet Potato & Chickpea Patties

Soft, flavourful patties that are perfect for little hands.

Ingredients

• 2 medium sweet potatoes (about 400 g), peeled and diced
• 1 tin (400 g) chickpeas, drained and rinsed
• 1 egg
• ½ cup plain flour or rolled oats (blended into oat flour)
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano or mixed herbs
• A pinch of black pepper (optional)
• 1 tbsp olive oil (for cooking)

Method

1. Cook the sweet potatoes in a pot of boiling water until very soft. Drain and mash until smooth.
2. In a large bowl, mash the chickpeas with a fork or potato masher, leaving some texture.
3. Add the mashed sweet potato, egg, flour or oat flour, parsley, herbs and pepper (if using). Mix until well combined. The mixture should hold together — if it’s too wet, add a little more flour or oats.
4. Shape into small, flat patties (about the size of your palm or finger-sized for baby).
5. Heat the olive oil in a large non-stick pan over medium heat.
6. Cook the patties for 3–4 minutes on each side, until golden and cooked through. You can also bake them at 200°C for 20–25 minutes, turning halfway.
7. Allow to cool slightly before serving.

BLW Note

• The patties should be soft and easy to squash between your fingers.
• Make sure they have cooled to a safe temperature before serving.
• No added salt is needed.
• Always supervise your baby while eating and adapt the size and texture to their developmental stage.

Serving Ideas

• Serve with steamed vegetables.
• Dip in plain yoghurt or hummus.
• Add to a lunchbox with fresh salad.

Mom It Tip

You can make a double batch and freeze for up to 3 months. Reheat in the oven or a pan until warmed through.