Roasted veg potato cakes

These would work with left over roast veg but as I didn’t have any so roasted from fresh. Plus ideally I would have liked to bake them in the oven as it’s healthier but time was limited (tot was on way home for lunch) so I shallow fried them.  I liked them better than tot who like most [fussy] eaters of her age tends to treat all new things with a great deal of suspicion. That was was fine as it meant that I was able to scoff a load for my lunch as she nibbled on 3 for hers.


  • 1 parsnip
  • 2 medium-sized potatoes
  • 1/2 carrot
  • 10 g unsalted butter
  • 25 g cheese
  • 2 tbs plain flour
  • Dash of soy sauce
  • 1/2 tsp ginger powder
  • Season to taste
  • 2 tbs olive oil for roasting
  • 2 tbs Olive oil/15g butter for shallow frying


  • Pre-heat oven to 180 degrees
  • Wash then peel parsnips and carrot. Cut them into cubes of roughly equal sizes
  • Today I peeled the potatoes and cut them into cubes but in future I’ll leave the skin on as somehow the taste is better methinks.
  • Put into a roasting pan and pour over olive oil
  • Roast until the veg are soft
  • Once cooked, put all veg into a bowl and mash to smithereens ensuring it’s all well combined. (You may want to peel the potatoes first if roasted in skins)
  • Mix in soy sauce, ginger powder, cheese, seasoning if using and butter. Again combine well
  • Add flour. Do this a little at a time until the mixture comes together into a ball. It will still be slighty sticky
  • Divide into 12 equal portions and form into little handhold-able shapes
  • Shallow a few at a time in the olive oil/butter mix being careful to turn frequently to prevent burning
  • Serve with your tot’s favourite dip – we had ours with reduced fat soured cream and chives dip today.

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