I had grilled salmon on the menu for dinner yesterday, but was wondering what to serve the kids up with theirs. Looking at what I had on hand (which was not very much, might I add). I grabbed some potatoes and a carrot and a few other bits and pieces and put together these yummy little carrot and potato cakes. Served with the salmon and a quick tomatoey sauce these where a huge hit.
Carrot and Potato Cakes
Ingredients
- For the cakes:
- 400 g of potato peeled a roughly chopped
- 1 large carrot grated
- 1 small onion finely chopped
- 2 teaspoons of mixed herbs
- pinch of black pepper
- olive oil
- For the sauce:
- 1 cup of passata 240ml
- 1 cup of no added salt chicken stock 240ml
- 1 clove of garlic crushed
- 1 small onion finely chopped
- 1 small carrot finely chopped
- splash of balsamic vinegar
Instructions
- For the cakes:
- Add the potato to a steamer and steam until fork tender (I like to steam for these cakes, as it reduces water content and makes them hold together better), remove from saucepan, mash and set aside.
- Drizzle a frying pan with some olive oil and add the onion and grated carrot, fry for a few minutes to soften. Sprinkle with the mixed herbs and a little black pepper.
- Add mixture into mashed potato and mix all ingredients together well. Form into equal size cakes. You can make them which ever size you wish. I made 15 mini sized cakes.
- Refrigerate for an hour or so to firm up.
- These can then either be shallowed fryed with a little bit of oil, or can be placed on some parchment on a baking tray and baked at 200c or 400f (gas mark 6) until golden on each side. Approx 20-30mins.
- For the sauce:
- Drizzle a frying pan with a little bit of olive oil, add the onion, garlic and carrot and fry for a few minutes to soften.
- Add the passata and stock, bring to a boil and simmer, covered for approx 20 mins until sauce reduces down. Add to a blender and blend till smooth.
- This can be served warm or cold. Refrigerate or freeze any extra sauce for another day.
What herbs work best for this?
Can these be frozen?
yes they should freeze okay 🙂
I made a version of these cakes for my 10month old and she LOVES them. I didn’t make the sauce, just the cakes. I also added shredded zuchini to the mix and then added breadcrumbs, parmesean cheese, 1 egg and 1 egg yolk, then formed them into patties and baked them. It was my first time giving my daughter egg whites and I was a bit nervous but she didn’t react so luckily no egg allergy from what I can tell.
Very yummy! Thank you so much for always inspiring creativity with these recipes.
you are welcome and thanks for sharing your version
Mine did not turn out. They were very mushy, did not have any kind of crust like in the pic. Is there something like breadcrumbs missing from the recipe?? :S followed the recipe instructions, not sure why they didn’t turn out, any suggestions??
Thanks
Nope there is no breadcrumbs in the recipe. They shouldn’t be really mushy, as there is no liquid/egg etc in the recipe. Did you steam the potatoes or cook in liquid? it should be the former. Did you Grate the carrot? They should be firm enough for little ones to pick up with a golden exterior. What method did you choose for cooking? Baked or shallow fried? If you shallow fried, make sure oil is hot before add them to the pan.