These sweet potato patties are simply to-die-for. They are healthy, nutritious, free from gluten and dairy, are vegan, and are also an excellent choice for baby-led weaning. They are also pretty simple to make. I made a huge batch hoping they’d last a few days but we managed to polish them off between dinner and lunch the following day!

I served them here with my friend Deepa’s Coriander & Mint Chutney, a recipe she kindly shared with me after I tasted it at her house, and I am now obsessed with.

These also taste really good cold, so are a great option for a healthy lunch box.

You can really add any vegetables you want, but I kept them simple…

Ingredients

3 medium sized sweet potatoes
1 red onion (half if it’s large), cut in small pieces
4 cloves garlic, sliced
3 spring onions
1 tbsp arrowroot or cornflour
Small handful parsley, chopped
Small handful coriander, chopped
Paprika
Ginger
Garlic Salt
Salt & pepper
Coconut or olive oil to cook with

Method

Peel and chop the sweet potatoes then steam them until soft. Once soft, mash it in a bowl.

Heat some oil in a large frying pan and cook the onion and garlic on a low heat until soft. Add to the bowl of sweet potatoes.

Add the rest of the ingredients, using the spices to taste, and mix well.

Heat some more oil in the pan and bring to a medium heat.

Shape the mixture into small balls and flatten into patties in your hands and add to the oil once hot.

Cook for 3-4 minutes on each side.

Love & health,
Lauren