Here’s a tasty finger food recipe for baby you might like to try, using versatile zucchini (also known as courgette).
It yields 4 large or 8 small and yummy cakes, so you might like to use the extras as a side dish for the rest of the family… alternatively, you can freeze the cakes to serve on another day when you have no time to cook!
To Make Baby’s Zucchini and Potato Cakes You Will Need…
1 zucchini (courgette)
1 tbsp olive oil
1 tbsp onion, finely chopped
1 medium potato, peeled
2 egg yolks
4 tsp whole wheat bread crumbs
1 tsp fresh chives, finely chopped
Saute the onion in a little olive oil for a few minutes until tender.
Grate the potato and zucchini into a bowl, then squeeze thoroughly to remove as much of their liquid as you can.
Add the onion, egg yolk, bread crumbs and seasonings and mix well.
Heat a little olive oil in a frying pan/skillet.
Divide the mixture into four to eight balls (depending on the size you want the cakes to be), drop each ball into the frying pan and flatten with a spatula.
Cook for a few minutes until the underside is brown, turn, and cook for a further few minutes.
Serve when cooled to a safe handling temperature!
These are a great way to include zucchini in baby’s diet, but are also delicious made with carrot instead, or even a combination of the two!
More zucchini baby food recipes
More potato baby food recipes
Our guide to starting finger foods
Lara
Monday 25th of August 2014
I wasn't able to squeeze as much moisture out as I should, so I added a bit of Bisquick to the mix and the rest held together great. I also realized I needed very little oil in the pan. My 10-month-old was delighted with these! Looking forward to trying it with carrots. LOVE this site - thank you for another great recipe!
Ruffy
Monday 17th of February 2014
I know I'm a little behind in the conversation, but just had a simple tip to make these for littlies just starting out - I made the mixture same as above, but after putting together all the ingredients, I popped it into a blender so the mixture was a bit finer. Not puréed, just smaller chunks. I then added a few more breadcrumbs to thicken it a bit. Perfect for my near seven month-old - she demolished them!
Shelby
Wednesday 22nd of February 2012
Thanks for the recipe, plan on making it for my 9 1/2 month old, looking for something differnt to try him on. and will definatly try this
Christine
Wednesday 22nd of February 2012
Hope he likes them x
Amber Delgado
Thursday 26th of January 2012
What age would you recommend this for? My son is 6 months and loves zucchini but this seems too chucky ...?
Christine
Thursday 26th of January 2012
It's always difficult to recommend an age for finger foods as abilities/preferences vary so much from one baby to another. However, although soft, these are fairly 'textured' and best suited to babies accustomed to a little biting and chewing. Our youngest son was enjoying them from around 9 to 10 months.
Christine
Thursday 26th of January 2012
Lisa, the most important thing is to squeeze the ingredients as hard as you can - it's essential to get rid of all that liquid as the mixture can be quite 'loose' if it's too wet. Another tip is really to flatten those balls quite hard, firmly pressing them down into the pan - this gets everything to stick together quite effectively. If all else fails, you can always stir in some extra breadcrumbs to help everything bind together a bit better. Hope this helps :)