Sweet Potato, Carrot and Parsnip Cakes
Makes approx 8 mini cakes
Ingredients
- 1 medium sweet potato
- 1 cup of spiralled carrot, or grated
- 1 cup of spiralled or grated parsnip
- 2 tbs of butter
- oil of choice
- Pinch of paprika Paprika
- Pinch of Black pepper
- Optional: salt
- Panko Breadcrumbs to coat or use crumbled cornflakes or rice crispies for a gluten free version
Instructions
- Pierce the sweet potato with a fork and microwave for 6 mins until softened.
- Allow to cool slightly
- Scoop out flesh and mash with butter (or coconut oil)
- Preheat oven to 180c/350f
- Drizzle a frying pan with oil
- Add spiralled carrot and parsnip
- And fry for about 5 mins to soften
- Add paprika, black pepper (and a pinch of salt if not for really little ones)
- Add the carrot and parsnip to the sweet potato and mix well to combine
- Form into equal size mini patties
- Roll in panko breadcrumbs till coated
- Place on a baking tray and bake in the oven for approx 20 mins until golden
Notes
Gluten Free Version: Swap the breadcrumbs for crumbled rice krispies or cornflakes
Dairy Free - swap the butter for coconut oil
Variation - if your little grazers tolerate dairy, add some parmesan or cheddar to the coating mix
Dairy Free - swap the butter for coconut oil
Variation - if your little grazers tolerate dairy, add some parmesan or cheddar to the coating mix