Stuffed Mashed Potato Pancakes for Baby Led Weaning

By Aileen Cox Blundell

Veggie Stuffed Mashed Potato Pancakes: A Perfect Finger Food for Baby Led Weaning

Starting baby led weaning can be exciting but also a bit overwhelming for parents. One of the biggest challenges is finding new or exciting finger foods that are easy for babies to grab and eat while also providing them with the necessary nutrition. That’s why I love these delicious vegetable stuffed mashed potato pancakes. They are perfect for baby led weaning 6 months and older but Mums and Dads love them too 🙂

I have included some soft and safe vegetables, such as diced and mashed courgette and bell pepper, that are easy for babies to chew and swallow. So, you can feel confident when giving it to your little guy or gal.

Eggs are pretty expensive right now, so I created these baby pancakes without no eggs. They hold up nicely with just a little bit of flour. Veggie stuffed mashed potato pancakes can also be made vegan by eliminating the goat cheese or simply swapping it out for a vegan variety of cheese. 

These mashed potato pancakes are perfect for parents who are starting baby led weaning and looking for easy and nutritious finger foods for their babies. 

Ingredients needed to make this Stuffed Mashed Potato Pancake recipe

All of the ingredients used in this recipe are readily available in your local supermarket and are all really inexpensive too!

• Garlic: is great for babies because it’s a great source of vitamin B6, manganese, selenium, potassium, and iron. It is also known to have anti-bacterial and anti-fungal effects!
• Courgette: is a good source of Vitamin A and Vitamin C and also contains calcium which is great for bone development.
• Bell Pepper: bell peppers are loaded with vitamin C, which is a nutrient that’s essential for immune health, iron absorption, and much more! Additionally, these peppers are also rich in vitamins A, B6, and E, as well as folate and fibre.
• Spring Onions: loaded with essential nutrients like Vitamins A, C, B2, these are a great addition to help boost babies immune systems.
• Spinach: spinach is rich in both vitamin K and magnesium, both of which are very important nutrients for bone health.
• Goat Cheese: lower in salt than mild cheddar, this is a great alternative packed full of Vitamin A and B. You can also swap for mild cheddar cheese if you prefer!
• Potato: potatoes are an energy powerhouse for growing babies as they provide essential nutrients such as folate, iron, vitamin B6, and zinc

How to make these Stuffed Mashed Potato Pancakes

These stuffed mashed potato pancakes are super yummy and easy to make!

To start, finely dice the vegetables until they are roughly all the same size. Next, heap the olive oil in a pan on a medium heat and cook the garlic and vegetables until they are soft. You’ll then want to use a masher to roughly mash the vegetables, before stirring in the grated cheese and leaving it to cool.

Now you’ll want to mix the mashed potato with the flour until fully combined. If the potato is a little sticky, add a little extra flour until it becomes easier to work with.

Now, take about 2 tablespoons of your dough and roll into a small ball. Press down into the centre of your ball to make a well and then add a teaspoon of the vegetable filling to the well, carefully pressing the edges in to cover up the filling. Once done, add a little extra potato to seal it up and flatten it slightly.

Heat a little olive oil in a pan and add the potato cakes. You’ll need to fry both sides until they are golden brown. You can always skip this step and pop them straight in the oven but frying them first makes them lovely and crispy on the outside!

Finally, place onto a baking tray lined with parchment paper and bake for 20 minutes.

Serve with a finely chopped spring onion, fresh coriander leaves and a dollop of my Healthy Baby Led Weaning Ketchup. These cakes are SO good and are the perfect choice for an easy kids lunch recipe too!

These Stuffed Mashed Potato Cakes are a perfect food option for baby-led weaning packed with nutrients. Not only are they delicious, they’re also super easy to make and are a great way to expose your little one to different vegetables and textures!

Looking for more baby led weaning lunch recipes? Try these recipes next!

• Healthy Baby Ketchup
• Broccoli and Cauliflower Vegetable Nuggets
• Crispy Baked Salmon Nuggets 
• Super Healthy Pizza Muffins

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @babyledfeeding on Instagram. All the love, Aileen 🥰

Stuffed Mashed Potato Pancakes for Baby Led Weaning

3.12 from 27 votes

Prep: 20 minutes minutes

Cook: 20 minutes minutes

Total: 40 minutes minutes

Servings: 12

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Veggie stuffed mashed potato pancakes are a healthy finger food option for baby led weaning 6 months+. This recipe is egg-free and hads a vegan option.

Ingredients

• 2 cloves garlic crushed
• 1 courgette
• 1 bell pepper or 5 mini peppers
• 2 spring onions
• Large handful of spinach leaves
• 2 tbsp olive oil
• ¼ cup grated goat cheese or vegan option
• 900 g 3 cups Mashed Potato
• 80 g 2/3 cup Flour
• Olive oil for frying
• ¼ spring onion
• Coriander

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Method

• Preheat oven to 180ºC/340ºF.
• Finely dice the vegetables roughly all the same size.
• Heat the olive oil in a pan over medium heat, then cook the garlic and vegetables until soft. Use a masher to roughly mash the vegetables. Stir in the grated cheese, then leave aside to cool.
• 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).
• Take about 2 tablespoons of the dough and roll it into a small ball. Press down in the centre to make a well. Add a teaspoon of the vegetable filling to the well then carefully press the edges in to cover up the filling. Add a little extra potato to seal it up and flatten it slightly.
• 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.
• Place onto a baking tray lined with parchment paper and bake for 20 minutes.
• Serve with a finely chopped spring onion and fresh coriander leaves

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Recipe Notes & Tips

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