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 Fiona and Ellie’s 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.
Makes 10 patties
Prep: 10 minutes
Cook: 20 minutes
- 300g floury potatoes such as Maris Pipers, peeled and chopped
- 140g parsnip, peeled and chopped
- 60g frozen peas (petits 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.
The Allergy-Free Baby & Toddler Cookbook: 100 delicious recipes free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish by Fiona Heggie and Ellie Lux.
Follow this link to buy it.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.
