Tofu Potato Cakes with Parsley

 Vegan

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Recommended age of child: from one year
Freeze time: 8-10 weeks

Taken from Viva! and VVF's Mother and Baby Guide.

Serves: 
2-4
Time: 
40 mins
Gluten free
No nuts
Reduced sugar
Ingredients: 

250g/9oz potatoes, peeled and cut into even sized chunks
15g/½oz vegetable margarine
A little soya milk
100g/4oz firm tofu
1-2 tablespoons chopped parsley
Freshly ground black pepper
A little flour
Rapeseed/veg oil

Method: 

1. Boil the potatoes until tender, then drain and mash with the margarine and a little soya milk if necessary. 

2. Mash the tofu, and then add to the potato, along with the parsley and pepper to taste.

3. Form the mixture into four flat cakes, coat with flour, then either brush with oil and grill on both sides or shallow-fry.

4.Drain on kitchen paper.

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