Toddler-Approved Lentil, Sweet Potato & Butternut Squash Veggie Patties (with Roasted Red Pepper Dip!)
These are the veggiest veggie patties! 🤗These veggie-packed patties have quickly become a favorite in our house. They are soft and easy for toddlers to manage, and flavorful enough that even the grown-ups love them. Each one is full of plant-based goodness with protein from lentils, beta-carotene from sweet potato and squash, and fiber from broccoli and peas. Nutritious, satisfying, and seriously delicious, they check all the boxes for growing kiddos. 💛
Our toddler loves dipping these into the sweet and smoky red pepper sauce (it’s mild and creamy!), and I love that they’re veggie-packed and freezer-friendly. Plus, they're soft inside with a gentle crisp on the outside. It’s perfect for little hands learning to self-feed.
This recipe is vegan and nut free and is easy to make gluten free.
Suggested age for this recipe: 12 months and up
See our IG Post for more details on how this came out! :)
Ingredients:
For the Patties (Makes 17 4oz patties):
4 cups cooked green, brown, or mixed lentils (well-drained)
1¼ cups mashed sweet potato (we used fresh and then roasted it)
1¼ cups mashed butternut squash (we used frozen and and then roasted it)
2 cups steamed broccoli, finely chopped or mashed
1¼ cups frozen peas, steamed and lightly mashed
1¼ cups grated or mashed carrot (about 3 large carrots)
1¼ cups finely chopped spinach (we used baby spinach and cut off the stems)
2¼ tsp cumin
2¼ tsp garlic powder
2¼ tsp paprika (optional)
¾ tsp salt
7 tbsp breadcrumbs (regular or whole wheat)
3½ tbsp ground flaxseed
9 tbsp water (for flax “egg”)
Olive oil for brushing the patties
Roasted Red Pepper & Tomato Dipping Sauce (Makes ~1½–2 cups):
1¾ cups roasted red peppers (jarred, drained)
1 cup canned crushed tomatoes
2 tbsp olive oil
¾ tsp cumin
¾ tsp paprika (optional)
Instructions:
Prepare the Flax “Egg”
In a small bowl, mix 3½ tbsp ground flaxseed with 9 tbsp water. Let sit for 10 - 15 minutes until thick and gel-like.Make the Patty Mixture
In a large bowl, combine:
Cooked lentils (mash slightly)
Mashed sweet potato and butternut squash
Broccoli, peas, carrots, spinach
Spices and salt
Flax egg and breadcrumbs
Mix well until cohesive. If the mixture feels too wet, stir in 1–2 more tablespoons of breadcrumbs.
3. Shape & Cook
Preheat oven to 400°F (200°C).
Portion into 4 oz patties (makes about 17)
Flatten each into rounds about ½–¾ inch thick.
Line a baking sheet with parchment or lightly grease it.
Shape patties, brush tops with olive oil, and bake 15–17 minutes.
Flip, then bake another 13–17 minutes until firm and golden.
For extra crisp, broil for 1–2 minutes at the end (watch closely!).
4. Make the Red Pepper Dip
Blend roasted red peppers, crushed tomatoes, olive oil, cumin, and paprika until smooth.
Warm gently in a saucepan or serve chilled.
Tips ⬇️
Storage: Let patties cool completely, then freeze flat. Store in an airtight bag or container for up to 1 month. Refrigerate for up to 3 days.
Reheat: Use a skillet or toaster oven for best texture, but we reheat in the microwave after defrosting in the fridge and the texture is still nice and soft.
Texture Tweaks: Mash more for younger babies or leave some texture for toddlers.
Allergy-Friendly: These patties are egg-free and dairy-free! Use gluten-free breadcrumbs if needed.
Serving Ideas: Pair with soft grains, fruit slices, or toast fingers for a balanced plate.
These patties are a labor of love but once you’ve made a batch, they’ll make your mealtimes so much easier. Perfect for busy days when you want a healthy, homemade option in minutes!
