So, unless you’ve never visited this blog before, you know that the husband and I have a toddler. He’s now 18 months old, and a lot of fun. Mealtimes can be interesting, and for the most part, he eats what we do. Sometimes, we’ll be eating something not suitable for him, so I have these as back up. He’s actually a really great eater, but we struggle occasionally in getting him to eat vegetables “straight”. This is a recipe I make in a big batch and freeze – they make a great side, and fill him up! It’s very much a “throw everything in a bowl and adjust to your preferred consistency and taste” kind of deal – so my amounts are estimates. Feel free to mess with the recipe. I don’t think I’ve made it the same way twice.
Sweet Potato/Lentil Bites
- 1 large sweet potato
- 1 cup red lentils
- 4oz cheddar cheese
- 2 carrots grated
- 1 egg beaten
- 1 cup Breadcrumbs
- Add any or all of these to taste:
- Garlic powder
- Black pepper
- Add the lentils to a saucepan and cover with 2 cups of water.
- (2 cups for every 1 cup of lentils if you are doubling)
- Bring to the boil and simmer until softened
- (water will absorb, and lentils will lose the bright red colour).
- Peel and dice the sweet potatoes and cook until softened.
- Add the sweet potato and lentils to a large bowl, set aside and allow to cool.
- Once cooled, preheat oven to 400F.
- Add the carrot, cheddar, egg and some breadcrumbs to the sweet potato and lentils and mix thoroughly.
- Season with herbs and spices of your choosing.
- Form into mini sized patties, or bites. (
- You can roll them in breadcrumbs at this point if you wish)
- I just use a cookie scoop, but have also used pastry bag to pipe “bite” sized ones onto the baking tray
- (way more work than necessary, but look adorable)
- Spray olive oil
- (or brush on, whatever, I’m not going to judge you for not having a misto sprayer)
- on a baking tray.
- Bake in the oven until golden – about 20 minutes.
- Serve immediately, or flash freeze for later use.