Baby-Led Weaning Recipe: Bubble & Squeak Potato Cakes

A delicious way to increase their veggie intake: these crispy, cheesy potato cakes are perfect for little hands to hold and explore! Great for baby-led weaning or as a hearty family side dish, they’re packed with flavour and goodness.

Ingredients

• 1kg baking potatoes
• 2 carrots, finely diced
• ½ Savoy cabbage, shredded
• 6 Brussel sprouts, sliced
• 25g unsalted butter
• 50g mild cheddar cheese, grated
• 1 tbsp Dijon mustard
• 50g plain flour
• 1 tbsp vegetable oil

💡 Optional: Adding diced cooked ham works beautifully for an extra protein boost!

Why this recipe is great for weaning

These potato cakes are soft inside and crisp on the outside, perfect for little ones learning to self-feed. They’re an excellent way to introduce new textures and veggie flavours while keeping things nutritious and fun.

Method

1. In a saucepan of boiling water, cook the potatoes and carrots for around 20 minutes until tender.
2. While the potatoes cook, boil the shredded cabbage and sliced Brussel sprouts for 6 minutes. Drain, rinse with cold water to cool, and then squeeze out any excess moisture.
3. Once the potatoes and carrots are soft, mash them with the butter. Stir through the cabbage, grated cheese, and Dijon mustard until well combined.
4. When the mixture is cool enough to handle, shape it into 8 evenly sized cakes. Coat each one in plain flour.
5. Heat the oil in a large frying pan over a medium heat. Increase the heat and fry each cake for 3 minutes on each side, until crisp and golden.
6. Place your cooked cakes on a plate lined with kitchen paper to absorb any excess oil. Allow to cool slightly before serving.

Notes

These potato cakes are delicious served warm or cold, perfect for lunchboxes, picnics, or on-the-go snacks. You can even freeze them and reheat for a quick meal on busy days!