Potato, Pea and Parsnip Cakes

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    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
    Potato, Pea and Parsnip Cakes
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
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    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
    Servings Prep Time
    10 patties 10 min
    Cook Time
    20 min
    Servings Prep Time
    10 patties 10 min
    Cook Time
    20 min
    Potato, Pea and Parsnip Cakes
    Potato, Pea and Parsnip Cakes
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    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
    Servings Prep Time
    10 patties 10 min
    Cook Time
    20 min
    Servings Prep Time
    10 patties 10 min
    Cook Time
    20 min
    Ingredients
    • 300 g floury potatoes such as Maris Pipers, peeled and chopped
    • 140 g parsnip peeled and chopped
    • 60 g frozen peas petit pois are best
    • drizzle of olive oil
    Servings: patties
    Units:
    Instructions
    1. Put the potato and parsnip in a saucepan, cover with water and cook for about 8 minutes, or until the potato feels soft.
    2. 3 minutes before the potato and parsnip are cooked, place the peas in a steamer above the pan and put a lid on top.
    3. Drain the potato and parsnip, and mash with a potato masher to a smooth consistency. Stir in the cooked peas.
    4. 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.
    5. 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.
    6. 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.
    Recipe Notes

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