1. Preheat your oven to 180°C.
2. Peel and cut the sweet potato into chunks, then steam until tender and lightly mash.
3. Chop the artichoke hearts into small, toddler-friendly pieces.
4. In a bowl, combine the mashed sweet potato, chopped artichokes, egg, whole wheat flour, olive oil, and a pinch of oregano; mix until well combined.
5. With clean hands, form small, flat patties that are easy for toddlers to hold.
6. Place the patties on a baking tray lined with parchment paper and bake for 15-20 minutes until they are set and lightly golden.
7. Allow the cakes to cool to a safe temperature before serving.

Summary

This nutritious dish balances sweet and savory flavors, making it a versatile meal suitable for both dinner and breakfast in a baby-led weaning approach.

Storing Options

Store leftovers in an airtight container in the refrigerator for up to 2 days, and reheat gently before serving.

Potential Allergies

This recipe contains egg and wheat; please ensure your toddler has no allergies to these ingredients.

Side Effects

Always supervise your child while eating to ensure safe handling and to avoid any choking hazards.