These are perfect finger foods for babies and smalls. They are also yummy for adults (I added a bit of salt and scoffed about 4 while cooking these up for Sonny) . They would also be great topped with a fried or poached egg for breakfast. If your little one doesn’t like cabbage you can add any kind of finely chopped greenery. Obviously as Sonny is dairy intolerant we steamed the cabbage, and fried the cakes in olive oil. If I were cooking these normally however, I would cook the cabbage in butter and also fry the cakes in butter – yum! They taste perfectly good without though!
It is a great recipe for using up leftover spuds/greens from the Sunday roast.
350g cooked potato (leftover mash or boiled)
1/2 sweetheart cabbage shredded
100g plain flour
Ground black pepper
If your potato isn’t already mashed then smash it up until smooth. Either steam, boil or cook in butter your cabbage/greens then finely chop (if for the little ones as it can be quite stringy) , if you are making this for older children then obviously don’t worry so much about chopping!
Beat the egg and stir into the potato mixture then add the flour and cabbage and fold until you have a firm (yet still quite sticky) mixture. Add a grind of back pepper.
Roll a ping pong sized ball of mixture in your hand then flatten it down and pop it in a frying pan on a low-medium heat. Fry until golden on each side (about 3 minutes on each side) This recipe should make approximately 9 cakes.
A tasty addition would be to add some grated mature cheddar or some crispy bacon (or both) into your mixture.
Happy cooking xx
Disclaimer (please note I am not responsible for your child’s farts post cabbage)