Sweet Potato Rice Pancakes

(From the Wholesome Baby Food website)

Sweet Potato Rice Pancakes

1 cup basmati rice (not pre-cooked)
1 ½ pounds of Sweet Potato, about 2 cups pureed (use orange not white ones!)
¾ cup frozen baby peas
¾ cup zucchini
⅓ cup fresh breadcrumbs
1 tablespoon ground cumin
1 garlic clove
1 egg or 2 egg yolks
2 tablespoons fresh flat leaf parsley
freshly ground black pepper (optional)
olive oil


Cook the rice in a large saucepan of water according to directions.

Chop & steam or boil the sweet potato until tender, drain well. Mash until almost smooth. Cut the zucchini into small dices - add zucchini and all other ingredients to mashed sweet potato and mix well, season with pepper if desired.

Divide the mixture into equal portions and cook in lightly oiled frying pan for approx. 3 minutes each side, until golden. Drain on paper towel. Great warm or cold!


I have a bag of these in my freezer right now - I made them about 3 inches in diameter, so he gets one pancake for lunch or dinner and fruit or veggies on the side.