I hate throwing food away for a number of reasons. Firstly, I’m greedy and therefore enjoy eating the food I buy rather than watching it go off in the fridge. Secondly, a maternity pay budget doesn’t allow for wasting food and thirdly it’s often completely unnecessary; with a little ingenuity leftovers can become something completely delicious for the family to enjoy.
These potato cakes were made entirely from leftovers I had in the fridge. I was due to meet up with some Mummy friends for a picnic with our babies and we all agreed to take something along. It got to the night before and I had no idea what to take with me. I opened the fridge and decided to experiment. I’m happy to report that these potato cakes were delicious; a success with my little boy and the other babies at the picnic (well, they ate and played with them, I don’t expect much more than this!)
They are incredibly quick and easy to make, create minimal washing up and are very versatile. You could easily alter the vegetables in them depending on what you had in the fridge or what your family enjoy. They can also be eaten warm or are still delicious cold which I find useful when feeding Will out and about.
I use a mini muffin tin that I got from Lakeland years ago for making a lot of William’s finger foods. I find it’s the perfect size for him to handle but you could use a larger cupcake or muffin tin if you preferred.
This is enough to make 18 mini potato cakes or 12 larger ones.
- 1 free range egg, beaten
- 150g boiled potatoes (skins removed or left on depending on your preference)
- 80g tenderstem broccoli
- 20g mature cheddar
- 1 spring onion
- Generous handful of spinach
- Oil or butter to grease muffin tray
- Boil or steam tenderstem broccoli until it’s tender. Drain, cool and chop finely (so that your baby can manage the texture, pulse it in a blender if you want a smoother texture)
- Mash the cold boiled potatoes to your desired consistency, Will likes texture in his food now but a couple of months ago I would have mashed these until there were no lumps.
- In a bowl, beat the egg and grate in the cheddar before adding the potato, and tenderstem broccoli
- Finely chop a spring onion and the spinach leaves
- Add to the mixture and stir to combine everything
- Grease your muffin case and spoon the mixture in.
- Place in preheated oven for 15 minutes until the tops are golden brown and starting to crisp
- Leave to cool for 5 minutes in tray before removing.
- These may be kept in the fridge for 3 days or frozen and then defrosted when needed.
I’d love to know how you get on with the recipe and whether your little ones enjoyed these! Do let me know if you try them with any other vegetables!