It has come to my attention that my baby boy is getting older and someday will probably have the appetite of my husband, who to my continual amazement, can eat a ridiculous amount of food. My simple finger foods of pasta, peas, and little morsels of other soft things are no longer cutting it for Caleb. He’s now 1 year old and almost 20 pounds, and is letting me know through dissatisfied grunts that he wants more, more…. something else!! Lucky for me, I happened to pick up the Weelicious cookbook at the library around the time that I realized that I needed to prepare more toddler (is my baby really a toddler?!?) friendly food. The book is great and has given me lots of ideas.

As much as possible though, I like to cook things that our whole family can eat, with minimal modification. I’ve already made these zucchini and potato cakes twice in the last few weeks and have plans to make them again soon. I’ve found them to be the perfect light lunch for the kids and me during the week. This recipe I actually found in the Joy the Baker cookbook, it’s not intended to be a kids meal, but I had a feeling that Caleb would love them, and he really does.

The cakes together pretty quickly, and I’ve managed to make them while the kids are underfoot. I serve them to Caleb with a small dollop of whole milk yogurt, mixed with a squeeze of lemon. It adds a little more protein and fat to the bite.

Zucchini and Potato Cakes, adapted from Joy the Baker 

4 tablespoons olive oil
1/4 cup finely diced yellow onion
1 garlic clove, minced
2 cups grated zucchini (roughly 1 large zucchini)
2 cups peeled and grated potato (roughly 1 medium potato)
1 teaspoon salt (can omit for toddlers)
2 large eggs
1/3 cup flour
1/2 teaspoon baking powder
1/3 cup whole milk yogurt with a squeeze of lemon, to top cakes

Heat 2 tablespoons of olive oil in a medium non-stick skillet over medium heat. Add the onions, sauté until translucent. Add the garlic and cook for about another minute, or until garlic is fragrant. Set aside the mixture in a small bowl.

Place the grated zucchini and potato in a colander placed inside a bowl. Sprinkle 1/2 teaspoon salt over it and mixed together with your hands. Let it sit for about 10 minutes to let the water drain out. Use a kitchen towel or cloth napkin to squeeze out excess water.

In a medium mixing bowl, whisk the eggs. Next add the flour, baking powder, and remaining salt, and whisk all together. Add the cooked onion/garlic mixture, and the potato/zucchini and stir until combined.

Reheat the skillet over medium heat with more olive oil. When warm, add the batter in tablespoonfulls and flatten with a fork. Cook for 2 minutes on each side. Serve with a dollop of the lemony yogurt mixture.