They’re ready in less than 20 minutes, and they’re freezer friendly. They’re also a great way to introduce your kids to fresh herbs.
The second time around with a new baby, I must say that I am better with planning and preparing to reduce my cleanup time during feeding. Both my sons were baby-led weaning kids, which means that they were both self-fed and not spoon-fed by me. Yes, it is more messy, and you will need to clean up their mess (and most times, it is a complete mess) at least three times daily for the next 2 years of your life, BUT, it pays off, as they are more independent during meal times when you want to have your own meal and glass of wine without them waiting for you to feed them. Trust me, it’s worth the effort to “train” them!
White potatoes or sweet potatoes are both great for little ones, as they are mushy when roasted, steamed, or sautéed, which means they can actually swallow them and not just suck on them, spit them out, and never get full. They’re especially great at dinnertime.
These potato pancakes are really easy to make, and you almost don’t need to chop anything by hand as long as you have a mini chopper. They’re ready in less than 20 minutes, and they’re freezer friendly. They’re also a great way to introduce your kids to fresh herbs.
Makes 12 mini pancakes
2 large potatoes
1/2 tsp fine sea salt
1 bunch fresh dill
1/4 yellow onion
Peel potatoes and soak in cold water. Set aside.
Roughly chop onion and herbs.
Cut potatoes into large chunks.
Put everything into a food processor with 1/4 cup water and process until the mixture forms into a light green puree.
Pour puree into a fine strainer over a medium bowl and let it drain for 2-3 minutes.
Pour the drained liquid gently into another small bowl or cup and allow it to settle until the potato starch sinks to the bottom. Discard the thin liquid on top and pour the potato starch back into the puree. Mix well.
Heat a tablespoon of oil into a shallow frying pan on medium-high heat. Scoop out a tablespoonful of batter into the pan and use the back of the spoon to slightly flatten and shape the pancake. Cook until pancakes are golden brown on each side, about 1-2 minutes per side. Repeat for remaining batter.
Serve as is or with smetana or soy sauce.