Description
Quick and delicious hash brown potato cakes – perfect for baby led weaning!
Ingredients
Scale
- 1 large potato (around 220–250 grams)
- 1 egg
- 50 Grams Cheese
- 30 grams Sweetcorn (I used tinned but you could thaw some frozen)
- 2 tbsp plain flour
Instructions
- Peel potato and grate it into a large bowl
- Add grated cheese, an egg, 30g of sweetcorn and two tablespoons of flour and combine thoroughly
- Heat a frying pan with a little oil, then using a spoon, add some of the potato mixture to the frying pan, flattening it with the back of the spoon to make a patty
- Fry for a couple of minutes and then flip. Flatten again with the back of the spoon. You can cook as many as your frying pan allows (three or four)
- The hash brown potato cakes should be browned on each side. Leave to cool before serving to baby- either whole, or cut into strips.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
- Calories: 80
- Sugar: 1
- Sodium: 54
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 3
- Cholesterol: 29