- Preheat your oven to 180°C.
- Peel and dice the sweet potato into small cubes and steam for about 15 minutes until soft.
- In a bowl, gently mash the steamed sweet potato leaving some lumps, then crumble in the tofu.
- Stir in 10 g of rice flour to help bind the mixture; no salt or additional seasoning is added for a toddler-friendly flavor.
- With clean hands, form the mixture into small, easy-to-hold patties suitable for baby-led weaning.
- Place the patties on a baking tray lined with parchment paper; if desired, brush lightly with a small amount of olive oil.
- Bake for approximately 15 minutes on one side, flip and bake for another 10 minutes until firm and slightly golden.
- Allow the patties to cool completely before serving to ensure a safe temperature.
Summary:
These Sweet Potato & Tofu Patties offer a versatile, toddler-friendly meal ideal for dinner with a breakfast feel. They are perfect for baby-led weaning and provide a balanced mix of carbohydrates and protein.
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 soy (tofu) and rice (rice flour). Always check for allergies or sensitivities.
Side Effects:
Ensure the patties are cooled and cut into appropriate sizes to minimize any choking hazards.