Introducing solids to your baby is such an exciting milestone, and choosing nutrient-dense foods makes it even more rewarding. Edamame, those bright green young soybeans, are a fantastic choice for little ones. They’re soft when cooked, mild in flavor, and full of nutrients that support your baby’s growth and development. If your family already enjoys tofu, edamame is another great way to introduce soy into your baby’s diet!
Soy is one of the top allergens, and early, safe introduction is recommended once your pediatrician gives the go-ahead. These edamame & carrot patties are an easy, baby-led weaning–friendly recipe that doubles as a fun finger food for older toddlers too. Everything gets blended together — skins included — so there’s no need to peel the edamame. The skins break down in the food processor and add fiber and nutrients without any extra work.
Why Edamame Is Great for Babies
Edamame is not only versatile but also nutrient-packed. Here’s a quick breakdown of what makes it such a powerful food for little ones:
- Protein: Supports muscle growth and keeps babies fuller for longer. Just 1 cup of edamame has around 17 grams of protein.
- Fiber: Helps digestion and promotes a healthy gut. Edamame contains both soluble and insoluble fiber.
- Iron: Crucial for brain development in babies. Pairing edamame with vitamin C–rich foods (like fruit) can help with absorption.
- Folate & Vitamin K: Support cell growth, bone strength, and overall development.
- Healthy Fats: Plant-based fats help with brain and nervous system development.
This makes edamame an excellent choice for baby-led weaning. Plus, the mild, nutty flavor pairs beautifully with other vegetables like carrots, zucchini, or even sweet potatoes.
Benefits of These Patties for Little Ones
- Texture-friendly: Soft enough for a 7-month-old to gum but sturdy enough for little hands to grasp.
- Nutrient-rich: A mix of protein, fiber, vitamins, and minerals in each bite.
- Allergen exposure: A safe and simple way to introduce soy.
- Batch-friendly: Easy to make in bulk, store, and freeze for quick meals.
- Family-friendly: You can season some of the mixture separately for older kids or adults.
Allergen Introduction: Soy for Babies
Since soy is one of the common allergens, it’s a good idea to introduce it early in a safe and controlled way. Start with a small serving of edamame or tofu and wait three days before introducing another new food. Watch for any reactions such as rash, hives, vomiting, or swelling. If your baby tolerates soy well, you can continue offering it regularly in different forms, like these patties, tofu, or soy yogurt.
Final Thoughts
These edamame & carrot baby patties are a wholesome, make-ahead option for baby-led weaning. They’re packed with plant-based protein, easy for little hands to hold, and freezer-friendly for busy days. Blending the edamame with the skins keeps the preparation simple while retaining all of the fiber and nutrients. This recipe makes it easy to introduce soy while giving your little one a tasty, nutritious meal.
Edamame & Carrot Baby Patties (BLW-Friendly Recipe)
Ingredients
- 1 cup shelled edamame cooked and cooled, skins included
- ½ cup grated carrot lightly steamed
- 2 tablespoons whole milk
- 1 egg
- 3 tablespoons all-purpose flour
- 1 teaspoon olive oil for cooking
- Optional add-ins if already introduced: a pinch of cumin, paprika, or garlic powder for extra flavor
Instructions
- Lightly steam the carrots until tender. A no-cook option is just to grate the carrots. Cook edamame if needed.
- Add edamame (with skins), grated carrots, milk and any optional seasonings into a food processor. Blend until smooth but slightly textured.
- Transfer to a bowl. Mix in the egg and flour until a thick, sticky batter forms. Adjust with flour or liquid as needed.
- Scoop tablespoon-sized portions and shape into small patties.
- Heat olive oil in a skillet over medium-low heat. Pan-fry patties for 2–3 minutes per side until lightly golden.
- Cool before serving. Cut into strips or halves for easier handling.
Notes
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer, then transfer to a bag or container. Reheat gently in a skillet or oven.
