Potato & Spinach Cakes | Busy Girl Healthy World

Now that Connor is eating a significant amount of solid foods, I’m always on the hunt for things that our whole family can enjoy. Most feeding professionals and pediatricians recommend introducing foods slowly. Sometimes it can be difficult to feed Connor things off of our plates because it will have several ingredients that he hasn’t been exposed to yet. This happened a lot in the early stages of introducing solids. Now that he’s almost ten months old, that is less of a problem, but it still happens.

These Potato & Spinach Cakes are made with really simple ingredients. I made larger patties for Kevin and I to eat as a side dish to salmon, and smaller patties for Connor. They were really good reheated either on the stove or in the toaster oven for lunch and Connor ate his several days in a row and gobbled them up every time.

I love them with a scoop of plain Greek yogurt on top and a sprinkle of green onions. So much flavor and a nice change from our usual roasted potatoes that we have often. I made the patties dairy-free, but you could also add a little shredded parmesan or cheddar cheese into the mix and that would definitely be delicious as well!

Two things to note if you are making these Potato & Spinach Cakes for baby: First, this recipe DOES contain eggs. We introduced eggs early on to Connor- maybe around 7 months. Make sure your baby has had eggs previously in case of an allergy. Second, I would scoop out whatever mix you are forming into patties for baby before you add salt. These aren’t very salty, but I try to limit it for Connor and I don’t add any salt to foods I’m making for him.

Potato & Spinach Cakes | Busy Girl Healthy World

Active Time: 30 minutes Total Time: 30 minutes
Serves: 8 servings (if making all full-size- 2 cakes per serving)

Ingredients
2 Russet potatoes, peeled and chopped into 1 inch pieces
2 tablespoons unsweetened almond milk
1/2 teaspoon salt (leave out for baby)
1/4 teaspoon pepper
1/2 of a yellow onion, diced
4 cloves of garlic, minced
2 cups packed baby spinach, roughly chopped
1 tablespoon extra virgin olive oil
1 egg
1 cup panko breadcrumbs (use gluten free if desired)
additional salt and pepper, to taste
2 tablespoons extra virgin olive oil, for frying
optional: 1/4 cup shredded parmesan or cheddar cheese, green onions/plain Greek yogurt for topping

Directions
Fill a large stock-pot with water, add the peeled and chopped potatoes, and boil over medium-high heat until fork-tender. Once soft, drain the water, add the almond milk, salt, and pepper, and mash with a potato masher until smooth and creamy. Set aside and allow to cool for a few minutes.

While the potatoes are boiling, saute the diced onion and minced garlic in 1 tablespoon of olive oil in a large pan set over medium heat for about 2-3 minutes, or until fragrant and the onions begin to soften. Add the chopped baby spinach and saute until wilted down, about 1 more minute.

Transfer the sauteed vegetables to the pot of mashed potatoes and stir to combine. Add the egg, panko, and any additional salt and pepper and thoroughly mix. If using any cheese, add that here.

If making full-size patties, form 1/4 cup scoops of potato mixture into patties. You should get between 12 and 16 patties depending on the size of the potatoes you used. If making mini patties for baby, scoop out rounded tablespoons of potato mixture and form into patties. (NOTE: I made 11 full size patties and 10 minis with this recipe).

Wipe out the pan you used to sautee the veggies, then add 1 tablespoon of olive oil. In batches, fry the Potato & Spinach Cakes for about 4 minutes per side over medium-high heat. You may need to add additional oil between batches (I did 3 batches total and used 1 tablespoon of oil each time- you want it to just coat the bottom of your pan).

Top with desired toppings (I love sliced green onions and plain Greek yogurt), and serve immediately.

To reheat leftovers: re-fry in a pan with a little olive oil or bake (I did 350 degrees for 5 minutes). I don’t recommend microwaving the large patties as they lose their crispness, but I did microwave Connor’s mini patties and he didn’t seem to mind one bit.

Potato & Spinach Cakes | Busy Girl Healthy World

Nutrition Information per serving (2 full-size patties):
Calories: 115      Fat: 6g       Carbs: 8g         Protein: 2g     Sodium: 130mg            Sugar: 1g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

Written by Christina

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