[baby gifts]:: potato pancakes with roasted tomato relish

I am try

ing to take a few days off a week to spend purely with family while we get acquainted to our newest addition to the family, Indigo. I have been showered with guest posts from lovely and inspiring bloggers in order to keep this space fresh, creative and insightful. I feel truly blessed to be given such a special present from these talented writers. If you have time, please take a moment to wander through their spaces and say hello.

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Potato Pancakes with Roasted Tomato Relish

with love from Vicki at Home Revolutions

This is a great, easy recipe that my boys love to eat and help make. I believe that having children work along side you in the kitchen is an amazing gift for you and them, one that provides so many life and learning experiences. Whenever I am in the kitchen I make sure there is a child-friendly job and they're not too hard to find! Measuring, pouring, counting, grating, stirring, flipping, kneading, and pressing cutters into dough are some of the cooking skills my 3 year old has mastered. I'm not quite brave enough to let him near my knives yet though! This dish makes a yummy lunch or light dinner, perfect for the warm days that are ahead of us. I like to make a double batch and then have plenty to spare in the fridge for lunches and snacks.

For the pancakes:

1 onion
1 large potato
2 zucchini
1 carrot
2 cloves garlic, crushed
1/4 cup fresh coriander
1/2 cup wholemeal plain flour
3 eggs, lightly beaten

Grate all the vegetables and place in the centre of a clean tea towel. Squeeze out excess moisture.
Place grated, squeezed vegetables in a large bowl. Stir through garlic and coriander, then flour.
Mix in eggs until combined and season with salt and pepper.
Heat a little oil in frypan and drop spoonfuls of mixture onto pan. Spread out a little so pancake are even and flat. Cook until golden and crisp and then turn over. Cook on other side until done. Serve with sour cream and roasted tomato salsa. They're also yummy with a fresh salad from the garden, except our boys aren't big salad fans so we have them with steamed vegies.

For the roasted tomato salsa

500g tomatoes, cut into wedges
1 onion, roughly diced
2 cloves garlic, crushed
1 small red chilli, finely chopped
2 tbls brown sugar
2 tbls red wine vinegar (you could substitute white wine or balsamic vinegar)

Place tomatoes and onion on a baking tray, drizzle with oil and sprinkle with salt and pepper. Roast in 200C oven for 30 minutes or until soft and caramelised.
In saucepan mix together roasted tomatoes and onions and all remaining ingredients. Place of low heat and simmer until mixture comes together and thickens. Allow to cool and store in the fridge or serve warm with potato pancakes.

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Thank you Vicki! I had never made potato pancake before, although it had been on my to do list. These are absolutely scrumptious and I love how it's a delicious wayt o sneak veggies onto any picky toddler's plate.

xo