Sweet Potato & Broccoli Fritters
These Sweet Potato & Broccoli Fritters make a delicious and nutritious finger food that is an easy side to add to lunch or dinner!
As Hanky Pank continues to move from purees to finger foods, I continue to figure out what to feed him. I’ve found it’s a bit of a balance to making my own baby food. I want my baby food to be wholesome. In addition, there a certain ingredients that are off-limit until he’s a little older, such as milk and honey. And above all, I need easy!
So far I’ve found two way to approach making baby food. The first is to take my favorites and substitute certain ingredients where needed, such as these Apple Cinnamon Pancakes.
The second is to take Hanky Pank’s favorite purees and figure out how to make them into finger foods. When we first introduced solids, Hanky Pank loved this Sweet Potato Puree. And who wouldn’t? It’s sweet and smooth.
So these Sweet Potato & Broccoli Fritters were just the ticket! Wholesome and easy with no off-limit ingredients. In addition, these fritters are a good source of Vitamin A, B6, C, dietary fiber, and potassium.
Cooking these fritters is super easy. They can be baked or fried. If baked, they can either be shaped into fritters or spread evenly over a baking sheet or dish. Generally I like to baked my fritters by spreading them evenly over a baking sheet or dish. It’s healthier for Hanky Pank and easier for me.
Notes
Store for 3 days in refrigerator or 3 months in freezer
Ingredients
- 2 eggs
- 3 cups sweet potato, grated
- 1 broccoli, chopped
- 1/2 cup oat flour
- 1 teaspoon thyme, minced
Instructions
- Directions
- Preheat oven to 400 degrees.
- In a large bowl, whisk eggs. Add sweet potato, broccoli, oat flour, and thyme. Stir until combined.
- Scoop 1/4 cup of mixture onto lightly greased baking sheet. Use spatula to shape mixture into fritters approximately 1/2 inch thick and 3 inches wide.
- Alternatively, spread mixture evenly over a lightly greased baking sheet or dish.
- Bake until crisp, about 20 to 25 minutes.
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