Baby Weaning Spicy Pumpkin and Chickpea Patties
This recipe makes use of the wonderful BabyLed Spreads product range of healthy food for toddlers and babies:
Ingredients
- 2x jars of BabyLed Spreads ‘spicy pumpkin and chickpea’
- 400g tin of chickpeas drained, rinsed and patted dry.
- 1 egg
- 1 tsp freshly squeezed lemon juice
- 1 tbsp plain flour
- ½ tsp cumin
Method
Put all the ingredients in a food processor and mix to form a smooth paste.
Take tablespoonfuls of the mixture and mould into patties.
Place the patties on a greased baking tray and bake in a preheated oven at 180°c for 20 minutes.
Allow to cool then serve and enjoy! We serve ours with some natural yoghurt or crème fresh and salad for a tasty lunch.
Once cooked these patties will last in the fridge for a couple of days or in the freezer for a couple of months!
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More information on the BabyLed Spread product range can be found here:
https://www.facebook.com/BabyLedSpreads/
Carla is the founder of MyBump2Baby. Carla has a huge passion for linking together small businesses and growing families. Carla’s humorous, non-filtered honesty has won the hearts of thousands of parents throughout the UK.
She has previously written for the Metro and made appearances on BBC News, BBC 5 live, LBC etc. Carla is a finalist for Blogger of the Year award with Simply Ladies inc. Carla is also the host of the popular Fifty Shades of Motherhood podcast and The MyBump2Baby Expert podcast.
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