Potato patacakes
Almond-coated potato cakes
Crisp almond-coated potato cakes for babies of 8–18 months. Makes 6
Soft mashed potato and mixed vegetables, shaped into little cakes and coated in wholemeal crumbs and ground almonds, then shallow-fried until golden. They're made for babies of 8–18 months and are easy for small hands to hold. Serve them cooled, with a little tomato ketchup for dipping. Leave out the almonds if anyone in the family has a nut allergy.
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- Easy
- Serves
- 6
- Per serving
- 125 kcal
Baby & toddler safety
- Age: first foods are for babies from around 6 months who are already eating solids.
- Allergens: contains milk, gluten (wheat, barley, rye or oats), tree nuts. Offer one new allergen at a time, in the morning, so you can watch for a reaction.
- Texture and choking: purée or mash smoothly for 6–9 months, then soft, finger-sized pieces that squash between your fingers. Cut round foods such as grapes and cherry tomatoes into quarters lengthways, never give whole nuts, and always stay with your child while they eat.
- Under 1: no honey, no added salt or stock cubes, and no added sugar.
Every child is different. If you are unsure, especially about allergies, check with your health visitor or paediatrician.
Ingredients
- 8 oz potatoespeeled & chopped
- 3 oz mixed vegetablesfinely chopped: peas, sweetcorn, peppers, green beans & celery
- 1 tbsp unsalted butteror margarine
- 1 tbsp milk
- 1 ⅝ oz wholemeal breadcrumbs
- 1 ⅝ oz ground almonds
- 2 tsp oil
To serve
- 2 tbsp tomato ketchup (optional)
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Method
0/8 doneStep 1: Cook 8 oz potatoes in a pan of boiling water for 15 minutes.
15 minStep 2: Add 3 oz mixed vegetables and simmer for another 5 minutes, until the potatoes and vegetables are tender. Drain well, so the mash isn't watery.
5 minStep 3: Mash the vegetables with 1 tbsp unsalted butter and 1 tbsp milk until fairly smooth. Let the mash cool for a few minutes, until you can handle it.
5 minStep 4: With damp hands, divide the mixture into 6 portions and shape each into a round cake about 1.5 cm thick.
Step 5: Mix 1 ⅝ oz wholemeal breadcrumbs and 1 ⅝ oz ground almonds together on a plate. Press each patacake into the mixture to coat it all over.
Step 6: Heat 2 tsp oil in a large frying pan over a medium heat. Fry the patacakes for 4–5 minutes on each side, until golden.
10 minStep 7: Drain on kitchen paper.
Step 8: Let the patacakes cool to just warm before serving them with 2 tbsp tomato ketchup.
5 min
Nutrition per serving
- Calories
- 125 kcal
- Protein
- 4 g
- Carbs
- 12 g
- Fat
- 7 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does potato patacakes take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of unsalted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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