1. Wash, peel and dice 200g sweet potato into small cubes. Steam or simmer in a covered pan with a little water for 12 615 minutes until very tender.
2. If using frozen peas, thaw 100g peas under warm running water; if fresh, briefly steam for 2 63 minutes until soft.
3. Place the cooked sweet potato and peas in a bowl. Mash coarsely with a fork 6 leave some texture for baby-led weaning solids.
4. Add 50g beaten egg and 20g plain flour to the mash and mix to a sticky but shapeable mixture. Add a drop of water if too thick.
5. Shape the mixture into small patties or finger-sized sticks (about 3 64 cm long), using slightly wet hands to prevent sticking.
6. Heat a non-stick frying pan over low to medium heat and add 5g olive oil. Fry the patties for 3 64 minutes per side until golden and cooked through. Keep heat moderate so the inside softens without burning the outside.
7. Transfer to a plate and let cool to lukewarm. Test one piece for softness and temperature before offering to your toddler.
8. Serve as finger food for baby-led weaning. Cut into appropriate-sized pieces and supervise closely while eating.

Summary

Soft pea and sweet potato patties suitable for babies 10+ months practicing baby-led weaning. Mild, solid finger food with minimal seasoning; naturally sweet and savory.

Storing

Keep in an airtight container in the fridge for up to 48 hours or freeze for up to 1 month. Reheat thoroughly until hot, then cool to a safe temperature before serving. Do not refreeze after thawing.

Allergies and side effects

Contains egg and wheat (plain flour). Use a gluten-free flour or mashed potato as a binder if needed. Check for egg allergy before serving. Always supervise eating to reduce choking risk; ensure pieces are soft and size-appropriate.