Cheese and mushroom cakes recipe
These tasty cheese and vegetable cakes will introduce your baby to a combination of flavours. They are easy to take out with you, as well as a good lunchbox option for older children too.
Age: 6 months and older
Prep: 10 mins
Cook: 30 mins
Portions: 10 (approx)
Ingredients
- 1 medium potato (150g), peeled
- half a small leek (60g)
- 3 mushrooms (50g)
- 1 tbsp fresh chives (optional)
- 75g full-fat hard cheese
- 1 medium egg
- 1 tsp vegetable oil
- 2 heaped tbsp plain flour
- 50g breadcrumbs
Method
Dice the potatoes then boil until tender (for around 10 minutes). Drain and then mash.
Finely slice the leeks and dice the mushrooms. Roughly chop the chives (if using). Grate the cheese. Beat the egg.
Heat the oil in a pan, add the leeks and mushrooms. Cook until softened (4 to 5 minutes).
Add the cheese, leeks, mushrooms and chives to the mash potato. Mix well. Pre-heat oven to 180C, 350F, gas mark 4.
Shape into 8 to 10 small patties that fit in palm of your hand.
Put the flour, beaten eggs and breadcrumbs into 3 separate bowls. Coat each cake in turn (flour first, then egg and lastly breadcrumbs).
Place the potato cakes on a baking tray in the oven for 15 to 20 minutes, or until they are golden brown.
Once cooled, serve 1 cake on a plate for your baby to pick up and eat.
Store leftovers in an airtight container in the fridge for the next day, or put in freezer for longer storage. Defrost thoroughly before serving.
Weaning tip
Give your baby sips of water with their meals - rather than sweet drinks which can cause tooth decay.
