Lean Meat and Seasonal Vegetable Potato Pancakes

Name: Lean Meat and Seasonal Vegetable Potato Pancakes
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 160g potato; 1 Broccoli; 15g carrot; 35g Lean meat; 5g starch; Some salt; Some Rapeseed oil

by Garbo Mom's Food

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

This meat-vegetable potato pancake has a very soft and waxy texture. Even babies without teeth can practice chewing with their gums. It can be used as a baby’s breakfast, or when the baby does not want to eat, potato cakes can also be used as the baby’s staple food!
Suitable for months old: babies over 10 months

Ingredients

160g Potato
1 Broccoli
15g Carrot
35g Lean Meat
5g Starch
Some Salt
Some Rapeseed Oil

Lean Meat and Seasonal Vegetable Potato Pancakes

1. Prepare the required ingredients

Lean Meat and Seasonal Vegetable Potato Pancakes recipe

2. Cut the lean meat into small pieces, put it in a pot, boil under cold water, boil the pot for two minutes, then remove it, and blanch the broccoli for one minute.

3. Put the lean meat and broccoli in a food processor and beat them into minced shapes

4. After being beaten, put into a bowl and set aside, and chop the carrots into fine pieces.

5. Cut the potatoes into small pieces and steam them in a steamer. Put the steamed potatoes in a grinding bowl and crush them into a puree.

6. Mix all the ingredients, add starch, and stir evenly

7. Then rub the potatoes into small balls and press them into a cake shape. After the pan is heated, brush with a thin layer of vegetable oil, put the potato cakes in the frying pan, and then use a spatula to slightly press the potato cakes until one side is slightly yellow Turn it over and fry for a while. The potato cakes are softer, and they are easily deformed when they are turned.