Green Pea Cakes
These are a protein-rich, nutrient-dense snack, perfect both for a bub starting finger foods and an older child - as well as you! They're seriously quick and easy and will stop you resorting to a less nourishing snack when the mid-morning munchies hit. Plus, they're a great way to get your child used to eating that all-important colour, green.
1 cup (140g) frozen peas
¼ cup (20g) grated hard cheese (such as cheddar or parmesan)
2 tablespoons almond meal
2 teaspoons extra virgin olive oil
Few sprigs parsley, leaves only (or herb of your liking)
1 tablespoon wholemeal self-raising flour
- Makes 12
Preheat oven to 180C (160C fan).
Grease 12 x 50ml mini muffin tin. Line bases with baking paper circles.
Steam (or microwave) peas until defrosted. Transfer peas to a high-powered blender or the small bowl of a food processor. Add 1 of the eggs, cheese, almond meal, olive oil and parsley. Blend, stopping to scrape down sides if needed, until mixture is well combined and smooth. Set aside.
In a bowl, whisk together remaining 3 eggs. Stir through pea mixture until well combined. Lightly stir through flour until just combined.
Pour mixture into prepared mini muffin tin. Bake for about 12 minutes or until cooked through.
Leave to cool in tin for 5 minutes then transfer to a cooling rack. Serve warm or cool.