Fritters are a fantastic food for weaning and baby led weaning. They are the perfect size and shape for little hands and a good texture for babies that don’t have their teeth yet.
OB is having a bit of a vegetable hiatus this week. This happens from time to time and I try very hard not to let it stress me out, but that is sometimes easier said than done.
People often ask me how I handle fussy eating. If I’m honest, I think we have been very fortunate with OB and his willingness to try different foods. However, he can be as fussy as the next child.
I always try and put it down to one of those days/weeks and just continue to offer a wide variety of vegetables and meat (these tend to be the things he goes off from time to time) eventually he will remember he does like them and start eating them again. I figure that as an adult, I can say I don’t fancy that for dinner tonight, but as a toddler he gets what he’s given, what if he doesn’t fancy it?
That doesn’t mean though that I don’t try and encourage him to eat vegetables during these fussy times.
I bake them into bread like in my thyme, corn and cheddar loaf, I grate vegetables in to sauces, I put them on skewers, I make pictures out of them, I mask it in something he likes (yes he notices and tries to pick it out) I even made pea humus the other day as he loves humus and I thought it would mask the peas, this was actually really effective and I’m wondering what else I can add to humus now.
One way that I do find effective is the fritter, they are really easy to make and freeze well for snacks or lunches in the week. They can be made with grated veg or cooked and mashed veg to satisfy the carb craving OB often has, but sneak in a few veggies.
To Make These Fritters You’ll Need:
200g frozen peas (defrosted)
100g broccoli, cooked and mashed, sometimes the outside of the stalk can be stringy, so just pick this out when you mash it
2 large eggs
100g self raising flour
Splash of milk
1tsp of Dijon mustard
A pinch each of garlic powder and dried thyme.
To Make The Fritters:
Into a large mixing bowl add the defrosted peas and mashed broccoli.
Mix in the eggs, thyme, garlic and mustard.
Add a splash of milk to the bowl and stir it well, until it is well mixed.
Then stir in the flour, you want the mixture to be similar to pancake batter, if you need to you can add a little more milk. If you think the mix is too runny, you can add a little more flour, but don’t add too much or it will change the texture.
Add a table spoon of mixture to a preheated and lightly oiled frying pan. When the side has begun to set and you can see a few bubbles turn them over. Give them a little squash with your spatula and cook for another couple of minutes.
These are fabulous on their own as a snack, served with a bit of cheese or ham for lunch or with cooked meat and veggies for dinner.
They also freeze really well and can be kept for up to 3 months. I usually wrap 3 or 4 in cling film, then put each little parcel in a sandwich bag and stash in the deep freeze.
I hope you like the recipe, please share if you do. I would love to hear from you if you make them.