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Toddler recipe: Sweetcorn & spinach fritters New-recipe-icon

These healthy sweetcorn and spinach fritters are packed with vitamin C from the veg, plus protein from the egg. They make great finger foods for baby-led weaning

  • Prep: 10 mins
    Cook: 6 mins
  • Makes 12 fritters (3 toddler portions or 14 small portions)
  • Easy
  • Makes 12 fritters (3 toddler portions or 14 small portions)
  • Easy
  • Calories 151
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 5
  • Protein 6
  • Fat 4
  • Fibre 3
  • Salt 0.3

Nutrition per serving

  • Calories 151
  • Carbohydrates 21
  • Saturated Fat 1
  • Sugar 5
  • Protein 6
  • Fat 4
  • Fibre 3
  • Salt 0.3

Ingredients

  • 1 x small 195g can no-salt sweetcorn, drained
  • small handful baby spinach leaf
  • 1 small garlic clove, crushed
  • 1 spring onion, chopped
  • 50g plain flour
  • ½ tsp baking powder
  • 1 egg
  • 50ml milk
  • 1 tsp rapeseed oil, for frying

Method

  1. Pulse all the ingredients except the oil in a food processor until fairly but not completely smooth.

  2. Heat a little oil in a frying pan until hot and dollop four spoonfuls of the mixture into the pan leaving space around them. Fry for just under 1 min on each side until lightly golden. When you flip the fritter, flatten with a spatula to ensure even cooking the whole way through. Cook in three batches, placing the cooked fritters on a plate covered with kitchen roll. Serve warm.

  3. You can freeze any fritters you don’t need. Lay them on a baking sheet, then once frozen, transfer to a freezer bag. Reheat the frozen fritters in the oven (180C/160fan/gas 4) for around 10 mins until piping hot. Allow to cool to lukewarm before serving.

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