Let me start off by saying that sweet potatoes are yellow in Polyols at 3/4 cup according to the Monash app. At one cup, they go to red. I happen to tolerate a bit more, but really, this recipe was made for my son. To make this recipe without sweet potato, use pumpkin instead.
Other than that, I modified this recipe from a Baby Led Weaning cookbook I downloaded called Conscious Cooking. I love making these patties because they’ve got a little bit of everything for my son. They’re a great finger food and easy to travel with.
So let’s get it going!
Add two cups of sweet potato to a large bowl.
Add two cans of Skipjack tuna (or any tuna that you prefer)
Beat and add two eggs.
Add chopped parsley, dill and green onions.
Mix everything together.
Arrange on baking dish and put into a 350F preheated oven for 30 minutes.
- 2 cups sweet potato OR pumpkin, pureed
- 2 cans Skipjack tuna
- 2 eggs, beaten
- ¼ cup parsley, chopped
- ¼ dill, chopped
- ¼ green onion, sliced
- Salt and pepper
- Preheat oven to 350F and arrange foil on a baking sheet.
- Mix all ingredients.
- Form into patties and place on baking sheet.
- Cook for 30 minutes.