Lin’s sister’s Lentil and Carrot Cakes
Good to see that the aunties of BLW babies are on the case…
“This is all the way from my sister in New Zealand – with a few UK/BLW tweaks.
Red Lentil & Carrot Cakes
1/2 onion, finely chopped
1/4 tsp mild curry powder
1/4 tsp ground cumin
2 tbs red lentils
3/4 cup chicken stock (but I generally use water or that reduced-salt stuff)
1 medium carrot, grated
150g kumura (NZ veggie) or sweet potato or squash
1/4 -1/2 cup grated cheese.
Fry onion & spice in the fat of your choice. (I do bung in some garlic as well.)
Add lentils & stock. Add carrot and the starchy veg.
Cover and simmer for 15-20 mins
Stir in the cheese.
This is the original recipe which makes a loose-ish mash for spoon-feeders or older toddlers who like to show off cutlery skills.
To tweak to BLW stylee:
I usually add more lentils, a touch more of the starchy veg and a bit more water. I cook covered for about 10 mins and then uncovered for the rest of the time until the mixture is dry before stirring in the cheese. When cool, this will make a mash of a stiff enough consistency to be picked up by hand. It can also be combined with breadcrumbs to stiffen the mixture further and then made into cakes in the usual fashion.
Either way it freezes well.
As suggested elsewhere on this site, this can be combined with spinach & cream cheese for a sandwich spread.
Small is liking this a lot at the moment.