As much as I love juicy meaty beef burgers, I am a little wary about how healthy they actually are, even when they are homemade. If you had suggested I would enjoy a vegetarian style burger before starting our baby led weaning journey three years ago, I would have laughed in your face. That is the beauty of the baby led weaning journey; you try new things and find out you actually like them. My husband and I were about to have to pork and apple burgers which I’d made a few weeks ago prior and frozen, when I decided to mix together some sweet potato and spinach to create these healthy, delicious baby led weaning sweet potato and spinach burgers for babies. I love it when inspiration just strikes like that!
That was over three years ago now, and this recipe is still hugely popular in our house. I now make these baby led weaning sweet potato and spinach burgers for babies for our second son Felix and when I’m working, I make a batch for my lunches to eat with some pitta, hummus and a dollop of spicy sauce.
More baby led weaning spinach recipes:
Related Post: Baby Led Weaning Tuna and Sweet Potato and Spinach Burgers
Both boys loved eating these baby led weaning sweet potato and spinach burgers for babies and usually, making one batch isn’t enough for me to keep some to freeze. However, you can indeed store these in the fridge (3 days) and the freezer (one month) and reheat in the oven. Always make sure you defrost food thoroughly before offering it to your baby.
To be a bit more creative with these baby led weaning sweet potato and spinach burgers for babies, you could also add 30 grams of feta, cracked black pepper, 1/4tsp of paprika or replace the breadcrumbs with quinoa.
If you are vegan or allergic to egg, you can replace the egg with a flax egg (1tbsp flaxmeal + 2.5 tbsp water)
One final tip – if you wilt your spinach by throwing boiling water over it, ensure that all the liquid is totally squeezed out before adding it to your baby led weaning sweet potato and spinach burgers for babies mixture, otherwise the burgers will be soggy and won’t hold together well.
Let me know if you try these and what you think.
- 1 sweet potato (around 200-250 grams)
- 1 egg
- 160 grams spinach
- 20 grams Breadcrumbs
- Start by boiling, steaming or microwaving your sweet potato. Once cooked, scoop out the flesh and mash in a bowl. Alternatively, you could use frozen cubes of sweet potato. Once boiled or steamed, place in a bowl and mash.
- Meanwhile, place the spinach in a colander and pour boiling water over it until it shrinks. Rinse with cold water and then carefully squeeze the excess moisture out. Once it's relatively dry, chop up finely and add to the bowl.
- Add a whisked egg to the bowl, along with the breadcrumbs and combine the mixture with your hands.
- Using a tablespoon, separate the mixture into small balls and roll in your hands.
- Heat a little oil in a frying pan and place the rolled up balls. Flatten with the back of your tablespoon to create a burger shape.
- After a few minutes, flip the burger.
- Leave to cool before serving to baby.