These little patties are great for adding a little interest to mealtimes, and children love to pick them up. They are great on their own or alongside some of our other Early Meals such as Pork with Prunes or Chicken, Sweet Potato and Carrot. If you make extra, freeze once pan-fried and then reheat from frozen in the oven as needed, ensuring they are cooked through.
Potato, Pea and Parsnip Cakes
Recipe taken from: THE ALLERGY-FREE BABY & TODDLER COOKBOOK Fiona Heggie, Ellie Lux Published by Orion as a hardback and eBook (£20/£10.99) in January 2017
300gfloury potatoessuch as Maris Pipers, peeled and chopped
140gparsnippeeled and chopped
60gfrozen peaspetit pois are best
drizzle of olive oil
Put the potato and parsnip in a saucepan, cover with water and cook for about 8 minutes, or until the potato feels soft.
3 minutes before the potato and parsnip are cooked, place the peas in a steamer above the pan and put a lid on top.
Drain the potato and parsnip, and mash with a potato masher to a smooth consistency. Stir in the cooked peas.
Allow the mash to cool a little so you can handle the mixture. With damp hands, so the mixture will not stick to you, form patties by rolling little balls and then pressing down slightly to make a disc shape.
Heat a little oil in a non-stick frying pan over a high heat, and drizzle in a little olive oil. Fry the patties for 3 minutes on each side, until golden brown. You may need to do this
in batches, depending on the size of your frying pan.
If not allergic
Add a little cooked flaked fish such as cod or salmon into the mixture just before forming the patties, to make a fishcake.