I’m weaning my twins in a largely baby-led manor, but to be honest I’m not against the odd bit of purée. My daughter squeals with delight at spoonfuls of food coming in her direction! I find it very hard to deny myself those squeals. However, most of their food is baby-led and an early favourite has been these easy garlicky mashed potato cakes – perfect for when you have leftover vegetables or mashed potatoes (or both!).
6 (okay, 7) months later…
Wow, time flies when… you have twins. I am very sorry, readers – the twins are far more time intensive than I ever imagined they’d be, which sounds silly, I know. I thought I’d at least be able to check and answer emails? However, it’s now January 2019 (nearly February), and I haven’t really checked in with my emails since the end of June.
I’d say oops but it’s not like I forgot, it’s purely a time issue. Well, time and sleep. As in, I have joined the ranks of parents everywhere and don’t have enough of either. My lack of time also extends to weaning: I don’t have time to spoon feed two children several times a day. I follow a mostly baby-led approach, instead. In the morning and at tea time, I just pop some foods on their high chair trays. Occasionally, I follow up with some purée but as they get more of a handle on ‘food’ I’ve been giving them less and less. I don’t mean they eat a particularly large amount of baby-led food! But they stare at it less and play with it more. They particularly enjoy grabbing these mashed potato cakes and turning them over in their little hands.
Leftover steamed vegetables galore
To make their baby-led sessions a bit easier, I’ve been buying microwave-steamable pouches of vegetables. They can’t eat a whole sachet on their own (yet!) and I’ve not had time/inclination to incorporate the leftovers into our own meals.
But since I hate throwing food away, I started making these mashed potato cakes to use up the vegetables. Guess what? They’ve gone down a storm with my children, myself and even my husband! Four votes seemed like a good enough reason to share the recipe here. And, since the recipe is so simple it seemed a shame not to. It only took another three four weeks to get enough time to snap some photos, edit them, and then write this post…
But wait! Leftover mashed potatoes or fresh?
It doesn’t really matter. If you’re using leftover mash, they might have dried out a bit in the fridge so perhaps add a little more milk or hummus. As always, start with the smaller amounts listed in the recipe, and then work up based on taste.
Easy Garlicky Mashed Potato Cakes
Luci Rebecca, Made by Luci
These garlicky mashed potato cakes are perfect for leftovers and fab for little hands.
- Prep: 15 minutes
- Cook: 20 minutes
- Total: 35 minutes
- 2-3 medium potatoes, or 2 cups leftover mashed potatoes
- 0.5 - 1 cup cooked vegetables, finely chopped *
- 2 large garlic cloves, grated
- 2-3 tbsp dairy free milk (I used Oatly barista)
- 1 tbsp hummus
- (If you have leftover mash, skip to step 3). Peel the potatoes and chop them into evenly sized, reasonably chunky, pieces. Bring a pan of water to boil, add the potatoes and cook until soft.
- Drain the potatoes and put them back in the saucepan (off the heat!). Mash well (great for anger management, this!) until there are no lumps.
- Add the remaining ingredients and stir well so everything is well mixed.
- Preheat the oven to about 180°C. Line a baking sheet.
- Set aside until cool enough to handle, then shape into balls and flatten into fat discs. I make smaller ones for the children (about the size of when I place my thumb and forefinger together) and bigger ones for adults (about 1.5 - 2 times bigger).
- Place the potato cakes on the prepared baking sheet, then cook in the centre of the oven for about 15-20 minutes, or until golden brown. If you're making a mixture of sizes, you'll want to remove the smaller ones first, otherwise they'll dry out before the bigger ones are done.
- I serve mine up cold, with a tiny dash of dairy free milk on top so that it soaks in - I find they crumble slightly less that way.
* I usually have a mixture of babycorn, green beans and carrots.