Potato veggie mini pancakes

My second child Vidar will soon end his first month of eating solid food, and I am telling you, he is just like his older brother Carl, who LOVES eating! Like many of you, we’re currently under lockdown in our home due to coronavirus, so my main task besides housework is living in my kitchen to make food for the family! The only way to rescue myself from having to prepare kid food from scratch every day is to prepare freezer-friendly foods for this little gentleman so that I can actually enjoy cooking for grownups.

These patties, hash browns, pancakes, or whatever you call them are really nice, and they aren’t just for little ones. You can change them up and add salt, chili flakes, parsley (which can also be added for the baby if they’re ready), or onion for perfect pre-dinner nibbles!

Makes about 12 small patties


2 large eggs

2-3 tbsp flour

2 large potato

3 frozen spinach cubes, thawed

1/4 cup sweet corn

1 clove of garlic, minced

Freshly ground pepper

Olive oil for frying

Recipe Preparation

Peel and grate potatoes. Using a cheesecloth, squeeze out as much moisture from the grated potatoes as you can. In a medium mixing bowl, mix together all ingredients until well combined. Heat a tablespoon of olive oil in a frying pan on medium-high heat. Scoop a tablespoonful of batter into the pan and use the back of the spoon to slightly flatten the patty. Repeat for the remaining batter and fry in batches and add extra oil as you cook for the remaining patties. Serve as is, or top with smetana or ricotta.

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