These pea and potato tots are one of my favourite ways to use up leftover mashed potato from dinner. They come together quickly, use simple ingredients, and are perfect for baby-led weaning, toddlers and the whole family. If you do not have leftovers, you can absolutely make these using freshly steamed potatoes too, just mash them well and adjust the breadcrumbs slightly. Soft, nourishing and freezer-friendly, these are a great staple for busy weeks and lunchbox prep.
Pea and Potato Tots
Simple 3-ingredient recipe, perfect for baby led weaning
Ingredients
- 420 g mashed potato
- 110 g cooked peas
- 80 g breadcrumbs
- olive oil (to spray)
Instructions
- Preheat the oven to 190c/375f.
- Line a baking tray with baking paper or a silicone mat.
- If your peas are not already cooked, steam or boil until soft, then roughly mash with a fork for babies under 12 months.
- In a large bowl, stir together the mashed potato, peas and breadcrumbs.
- Scoop around 1 tablespoon of mixture into your hand and roll into small tot shapes. Repeat until all the mixture is used (makes around 20).
- Place the tots on the tray and lightly spray with olive oil if desired.
- Bake for 25 to 30 minutes, turning halfway, until lightly golden.
- Allow to cool slightly before serving.
Storage
Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat in the oven for 10 minutes or airfryer for 3 to 5 minutes.Notes
For babies over 12 months, you can add a pinch of salt or mild herbs like garlic powder or parsley.
If you need a swap for the breadcrumbs, you can sub in oat flour (certified Gluten-Free if needed).
Nutrition - Per Serving
Serving: 8 tots | Calories: 338kcal | Carbohydrates: 60g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 250mg | Potassium: 877mg | Fiber: 8g | Sugar: 6g | Vitamin A: 340IU | Vitamin C: 51mg | Calcium: 90mg | Iron: 4mg
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