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–+ servings

Sweet Potato and Lentil Patties

These soft, flavorful sweet potato and lentil patties are the ultimate toddler-friendly finger food. Made with nourishing ingredients and gently seasoned, they’re perfect for self-feeding, baby-led weaning, or quick family lunches. Even better, they freeze beautifully and can be mashed, cut, or picked up as-is—making them a favorite for both babies and busy parents. If you're looking for a healthy finger food for toddlers or an easy toddler lunch idea, this recipe checks all the boxes!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Snack
Servings 10 toddler-patties
Calories 109 kcal

Equipment

  • Medium mixing bowl
  • Fork or potato masher
  • Nonstick skillet or frying pan
  • Measuring spoons
  • Spatula

Ingredients
  

  • 1 cup sweet potato cooked and mashed
  • 1 cup lentils cooked and mashed slightly (green or red)
  • 1/4 cup breadcrumbs regular or gluten-free
  • 1 egg flax egg or egg-free
  • 1 tbsp olive oil for cooking

Instructions
 

  • Combine mashed sweet potato and lentils in a medium bowl. Stir until well blended—the mixture should be soft but hold its shape.
  • Add the egg and breadcrumbs. Mix everything together until it forms a thick, scoopable texture. Add more breadcrumbs if needed.
  • Scoop and shape into small toddler-sized patties. You can flatten slightly to help them cook evenly. Smaller patties cool faster and are easier to hold.
  • Heat olive oil in a nonstick skillet over medium heat. Cook patties for 3–4 minutes per side until golden brown and set. Flip gently with a spatula—they’re delicate when warm!
  • Let cool slightly before serving. Mash or cut into bite-size pieces for younger eaters, or serve whole for toddlers learning to self-feed.

Notes

Storage: Store in the fridge for up to 3 days in an airtight container. Freeze cooked patties flat, then transfer to a freezer bag for up to 2 months. Reheat gently on a skillet or in the microwave.
For younger babies: Skip the salt. Mash or cut the patties into soft bits or blend with a bit of water, breastmilk, or formula for a smoother texture.
Allergy-friendly swaps:
  • Use gluten-free breadcrumbs for gluten sensitivity
  • Substitute a flax egg to make it egg-free
  • The recipe is naturally dairy-free
Nutrition boosters: Stir in ground flaxseed, chia, or hemp seeds. You can also mix in finely chopped spinach or grated zucchini—just squeeze out extra moisture first.
Parent tips:
  • Make a double batch and freeze for easy meals later
  • Let toddlers help shape the patties for more fun
  • Serve with a side of yogurt or avocado for extra healthy fats
  • Use fun names like “lentil cakes” or “toddler nuggets” to increase appeal

Nutrition

Calories: 109kcalCarbohydrates: 16gProtein: 6gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 16mgSodium: 35mgPotassium: 240mgFiber: 6gSugar: 1gVitamin A: 1918IUVitamin C: 1mgCalcium: 22mgIron: 2mg
Keyword baby-led weaning patties, easy toddler lunch idea, healthy finger foods for toddlers, plant-based toddler meal, sweet potato and lentil patties, toddler lentil patties, veggie patties for babies
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