Cooked quinoa and finely grated carrot make mild patties, but the binder changes the result: a small amount of beaten egg sets differently from oat flour. This version uses oat flour for a consistent egg-free method.
Cook the grated carrot with a splash of water in a covered pan until softened, then let excess moisture evaporate.
Combine softened carrot, fully cooked quinoa and oat flour. Mash some quinoa against the bowl to help the mixture bind; if too loose, let it stand briefly.
Shape small, thin patties and cook in a lightly oiled nonstick pan over low to medium-low heat, turning gently until heated throughout and holding together. Cool and check that they squash easily.
Cook the grated carrot until soft, then make thin patties that squash easily. Quinoa should be tender, not crunchy. Avoid firm crusts or dry, crumbly patties; adapt the portion size to baby's grasp.
This recipe is listed for 7m+, so the 6m+ field does not recommend serving it earlier. Within the listed age range and when your baby can manage the texture, serve soft patties baby can hold.
Cut into smaller pieces.
No egg is added in this version. Check oat flour for relevant allergen statements; use only ingredients already suitable for your baby's allergy plan.
Refrigerate promptly after cooking in a covered container. Reheat thoroughly and cool before serving; discard leftovers from baby's plate.
Refrigerate promptly after cooking in a covered container. Reheat thoroughly and cool before serving; discard leftovers from baby's plate.
This guide is informed by current guidelines from leading health organizations:
