Baby Led Weaning Stuffed Potato Cakes

Makes 12 Cakes

INGREDIENTS

• 2 cloves garlic crushed
• 1 courgette
• 1 bell pepper (or 5 mini peppers)
• 2 spring onions
• Large handful spinach leaves
• 2 tbsp olive oil
• 1/4 cup grated goat cheese (or cheddar for older children)
• 900g (3 cups) Mashed Potato
• 80g (2/3 cup) Flour
• Olive oil for frying

To serve

• 1/4 spring onion
• Coriander

METHOD

1. Preheat oven to 180ºC/340ºF.
2. Finely dice the vegetables roughly all the same size.
3. Heat the olive oil in a pan over medium heat, then cook the garlic and vegetables until soft.
4. Use a masher to roughly mash the vegetables.
5. Stir in the grated cheese, then leave aside to cool.
6. To make the potato dough, mix the mashed potato with the flour and stir well until fully combined. The potato should be easy to work with and not sticky (add a little extra flour if needed).
7. Take about 2 tablespoons of the dough and roll it into a small ball.
8. Press down in the centre to make a well.
9. Add a teaspoon of the vegetable filling to the well then carefully press the edges in to cover up the filling.
10. Add a little extra potato to seal it up and flatten it slightly.
11. Heat a little olive oil in a pan then add the potato cakes. Fry both sides until golden brown. You can also skip this step and go straight to the oven but this makes them lovely and crispy on the outside.
12. Place onto a baking tray lined with parchment paper and bake for 20 minutes.
13. Serve with a finely chopped spring onion and fresh coriander leaves.