Oven baked potato cakes

I had some left-over mashed potato that needed using up so never one to waste things I whipped these up.

I think this could work for many fussy eaters, even those who are not into mashed potato.

It isn’t as ‘wet’ as regular mash and the flavour is more neutral.

Super simple to make and you can add or drop ingredients to suit.

Recipe – oven baked potato cakes

1 ½ cups of mashed potato (ours doesn’t have a lot of milk so is quite firm)
1 egg
¼ – ½ cup flour – will depend on the mash – use enough to make into a firm ‘cake’ (I used wholemeal)
Optional grated cheese – I used 1/3 cup tasty
You could add onion/corn/peas/herbs for texture/taste

Method

Heat oven to 180˚
Mix potato and egg
Add cheese if using
Add flour to combine into a fairly dry mixture
Form into circles (the thinner the crispier)
Bake on a silicon sheet for approx 25 mins until browning

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/