On the search for Toddler Food Ideas, I came across many recipes for pancakes, fritters and even frittata! I muddled around with some ingredients and came up with these Veggie Cakes. They can be made in a large batch and stored in the freezer and are easily modified for the veggies you have on hand.
What you will need:
1 sweet potato
1 small zucchini
1/2 cup chopped spinach
1 cup whole wheat flour
1/2 tsp baking powder
2 eggs beaten
1 tsp pesto
1/4 cup plain greek yogurt
1/4 cup sour cream
1 Tbsp lemon juice
Veggie Cakes - Shred sweet potato and zucchini and combine with chopped spinach. Remove excess water by wrapping in paper towel. In a separate bowl sift together flour and baking soda. Add flour mixture and eggs to the veggies and stir until combined.
Scoop out small balls of the batter and place in an oiled non stick pan over medium heat. Brown for 2 minutes on each side and then transfer to a baking sheet. Bake at 350º until veggies are tender.
Creamy Pesto Dip - combine pesto, yogurt, sour cream and lemon juice.
I served the veggie cakes plain for Henry but mixed up an easy Creamy Pesto Dip for Andrew. Henry gobbled them right up, but Andrew wasn't a fan of the texture. Maybe if I had encouraged him to be more adventurous when he was one he wouldn't be so picky now!
What clever ideas do you have for sneaking
more veggies into your kiddos diet?
Pure Grace Farms - Foodie Fridays