- Preheat your oven to 180°C.
- Peel and cut the sweet potato into chunks, then steam until tender and lightly mash.
- Chop the artichoke hearts into small, toddler-friendly pieces.
- In a bowl, combine the mashed sweet potato, chopped artichokes, egg, whole wheat flour, olive oil, and a pinch of oregano; mix until well combined.
- With clean hands, form small, flat patties that are easy for toddlers to hold.
- Place the patties on a baking tray lined with parchment paper and bake for 15-20 minutes until they are set and lightly golden.
- Allow the cakes to cool to a safe temperature before serving.
Summary
This nutritious dish balances sweet and savory flavors, making it a versatile meal suitable for both dinner and breakfast in a baby-led weaning approach.
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 egg and wheat; please ensure your toddler has no allergies to these ingredients.
Side Effects
Always supervise your child while eating to ensure safe handling and to avoid any choking hazards.