Cooked lentils, spinach and oat flour make small savoury patties. Without egg, the mixture is delicate; finely mashing the lentils and allowing the oats to absorb moisture help it hold together.
Use fully cooked tender lentils and cooked finely chopped spinach; squeeze out excess spinach water.
Mash lentils thoroughly and mix with spinach and oat flour. Rest briefly so the flour absorbs moisture; shape small, thin patties.
Cook in a lightly oiled nonstick pan over low to medium-low heat, turning gently until heated through and holding together. Do not let the outside harden; cool and check softness.
Flatten into thin soft patties rather than firm balls. Check that spinach is finely chopped and lentils are fully tender; serve moist pieces that fall apart under gentle finger pressure.
This recipe is listed for 8m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve pancake strips baby can grasp.
Cut into smaller pieces.
Check oat flour labels for relevant cross-contact allergens. Lentils are legumes and can cause allergic reactions; follow your baby's individual allergy plan.
Cool promptly, refrigerate covered and reheat thoroughly before allowing to cool for serving.
Cool promptly, refrigerate covered and reheat thoroughly before allowing to cool for serving.
This guide is informed by current guidelines from leading health organizations:
