1. Preheat the oven to 200°C (fan 180°C). Wash and peel the sweet potato, then cut into 1–2 cm-thick wedges or sticks suitable for little hands.
2. Toss the sweet potato pieces with about half the olive oil (5 g) and spread them in a single layer on a baking tray lined with baking paper. Roast for 25–30 minutes until soft and easily pierced with a fork; turn once halfway through.
3. Meanwhile, rinse the red lentils under cold water until the water runs clearer. Place lentils in a small saucepan with 300 ml cold water, bring to a gentle boil, then simmer for 12–18 minutes until very soft and most water is absorbed. Drain any excess water.
4. While lentils are cooking, finely grate or very finely chop the fennel bulb (use the tender inner layers). Steam or sauté the fennel in the remaining olive oil (5 g) for 4–5 minutes over low heat until softened—this makes it easier for a toddler to eat.
5. When the lentils are soft, mash them lightly with a fork or a potato masher (aim for a soft, slightly textured mix rather than a smooth puree). Add the cooked fennel, mashed roasted sweet potato (reserve some wedges whole for serving if you like), rolled oats and the small pinch of ground cumin if using. Mix until the mixture holds together enough to shape gently. If it is too wet, add a little more oat; if too dry, add a spoon of warm cooked sweet potato or a splash of water.
6. Form small patties (about 3–4 cm diameter, 1 cm thick) suitable for baby-led grasping. To cook, either: (a) shallow-fry in a non-stick pan over low–medium heat with a little oil for 3–4 minutes per side until golden and cooked through, or (b) place on a baking tray and bake at 180°C (fan 160°C) for 12–15 minutes, turning once, until set and lightly golden.
7. Allow the patties and roasted sweet potato to cool to lukewarm. For baby-led weaning, serve whole patties or halve them into finger-sized pieces; ensure pieces are soft enough to squash between your fingers. Always supervise closely while the toddler eats.

Summary

A simple finger-food dinner for toddlers (10+ months): mild fennel and red lentil patties held together with mashed sweet potato and oats, served with soft roasted sweet potato wedges. Textures are soft and suitable for baby-led weaning; seasoning is minimal (small pinch of cumin optional).

Storing

Refrigerate cooked patties and roasted sweet potato in an airtight container for up to 48 hours. To freeze, place patties in a single layer on a tray until firm, then transfer to a freezer bag for up to 1 month. Reheat thoroughly until hot and then cool to an appropriate temperature before serving; check texture and temperature and always test a small piece first.

Allergies

Contains oats and lentils (legumes). Introduce new foods one at a time and watch for reactions. If your family has a history of food allergy, consult your paediatrician before introducing new ingredients.

Side effects and safety

Always supervise your toddler while eating. Ensure pieces are soft and size-appropriate to reduce choking risk. Do not add salt; avoid large added sugars and strong spices. If the child has known dietary restrictions or medical issues, check with a healthcare professional before serving.