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Vegetarian Toddler Meals

Jackfruit and Sweet Potato Patties with Coriander

By TinyTummyTreats Editorial TeamPublished May 10, 2026 | Updated Oct 17, 2026
International 75 mins make-aheadvegetable-basedlunchbox-friendly

Pan-fried or baked patties made with young jackfruit, mashed sweet potato, oats and flaxseed. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 35 minutes; additional elapsed time 25 minutes; total about 75 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.

Jackfruit and Sweet Potato Patties with Coriander
Prep 15 min
Cook 35 min
Total 75 min
Servings 12
Difficulty easy
Cuisine International

Recipe Details

Prep15 min
Cook35 min
Total75 min
Servings12
Difficultyeasy
CuisineInternational
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Ingredients

Servings 12
  • 1 can young green jackfruit in water (canned, drained and shredded)
  • 1 medium sweet potato
  • 1/2 cup rolled oats, finely ground (certified gluten-free if needed)
  • 2 tablespoons ground flaxseed
  • 2 tablespoons mild fresh coriander leaves
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon mild ground cumin
  • 2 teaspoons olive oil or vegetable oil (for cooking)
  • a pinch salt
  • 6 tablespoons warm water, for the flaxseed mixture
Iron Rich Jackfruit Sweet Potato Patties Mild Coriander ingredients image for TinyTummyTreats
Iron Rich Jackfruit Sweet Potato Patties Mild Coriander ingredients image for TinyTummyTreats

Instructions

  1. Preheat your oven to 180 degrees C (350 degrees F) if baking, or prepare a non-stick frying pan over low heat for stovetop cooking.
  2. Peel and dice the sweet potato into small cubes and steam or boil until very soft, about 10-12 minutes. Drain and mash thoroughly with a fork or potato masher until smooth .
  3. Drain the young canned jackfruit and shred finely.
  4. In a small bowl, combine ground flaxseed with 6 tablespoons of warm water. Stir well and let it sit for 5 minutes to thicken as a plant-based egg substitute and binder.
  5. In a large mixing bowl, combine the mashed sweet potato, shredded jackfruit, finely ground oats, chopped coriander, garlic powder (if using), cumin, and the flaxseed mixture. Mix thoroughly until the mixture is evenly combined and slightly sticky for shaping.
  6. If the mixture is too wet for forming patties, add a bit more ground oats. If too dry, add a teaspoon of water at a time until achieving a soft but moldable consistency .
  7. Divide the mixture into approximately 12 portions and flatten into patties of even thickness; size varies with the amount of sweet potato and jackfruit.
  8. Heat a non-stick skillet over low-medium heat and add a small amount of oil. Cook patties in batches for 4-5 minutes per side until golden brown and cooked through. Alternatively, place patties on a lightly greased baking sheet and bake in the oven for 15-18 minutes, flipping halfway, until firm and lightly browned.
  9. Cool to a suitable serving temperature before serving.
  10. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze patties separated by parchment paper for up to 1 month. Reheat gently in a pan or oven before serving.
Iron Rich Jackfruit Sweet Potato Patties Mild Coriander process image for TinyTummyTreats
Iron Rich Jackfruit Sweet Potato Patties Mild Coriander process image for TinyTummyTreats

Timing note

Allow for sweet potato cooking, flax hydration, preparation, cooking in batches and cooling.

Serving

This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.

Ingredients

Use the stated ingredients. Substitutions can change moisture, binding and texture; equivalent substitutions have not been established.

Storage

Refrigerate promptly in shallow covered containers for up to 3 days. Reheat cooked leftovers to 165 F (74 C) and cool to a suitable serving temperature.

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