Stuffed potato pancakes
I had some left-over mashed potato and wondered what I could do with it that would be tasty and potentially enable fussy eaters to manage it in a new form, as many picky eaters find mash challenging.
These still have quite a soft texture. I would describe them as a cross between a pancake and a scone if I had to try to explain!
The cheese stuffing takes them to a whole new level.
Definitely worth a whirl if your child enjoys a dry but softer texture.
1 cup mashed potato
¼ cup flour (I used wholemeal)
½ tsp baking powder
½ cup mozzarella cheese
Salt & pepper to taste (you could also add chopped spring onions for flavour)
Mix mash, egg, flour and baking powder in a bowl. Add seasoning.
Leave to sit for 10-15 minutes.
Heat a frying pan to medium-high heat using a bit of oil.
Divide the dough into two balls.
Roll out each piece as thinly as possible on a floured board.
Cut the bottom piece into quarters and add a ¼ of the cheese to the middle of each piece.
Place the second piece of dough on top and cut along the quarter lines.
Seal all around the edges with a fork.
Gently move each quarter into the frying pan and cook until well-browned on each side.
Best served warm with the cheese all melted on the inside.
Judith, MA Cantab (Cambridge University), Post Grad Dip Psychology (Massey University), is an AOTA accredited picky eating advisor and internationally certified nutritional therapist. She works with 100+ families every year resolving fussy eating and returning pleasure and joy to the meal table.
She is also mum to two boys and the author of Creating Confident Eaters and Winner Winner I Eat Dinner. Her dream is that every child is able to approach food from a place of safety and joy, not fear.
Learn more about Judith here: https://theconfidenteater.com/about/