These veggie fritters are a perfect shape and consistency for even BLW newbies from 6 months old. I flavour the fritters with lemon and coriander and a pinch of chili powder but if you or your babies are adverse to spicy foods you could leave the chili out, they are great either way!
This recipe uses ‘fleggs’ to bind the fritters together. A “flegg” is an egg substitute commonly used by vegans and consists of 1 tbsp flax seed (also called flax meal) and 3 tbsp of hot water. When mixed together and then left to cool the flax seed and water form a gooey sticky substance akin to an egg. It’s pretty magical and I use it quite a lot in my cooking and baking.
I tend to make these in the evening when Little Chickpea is asleep and pop them in an airtight container in the fridge ready for lunch the next day (and the day after that!). When you are ready to eat the fritters simply pop them in a preheated oven @ 180ºC for 10-12 min to heat through and slightly crisp up the outside of the fritters. This is definitely the best way to eat these little bites.
You could try serving them with some cucumber sticks and a Riata Dip. The choice is yours! My Little Chickpea loves them just as they are.
I recently served these fritters at a family gathering as they make for great party food as well!
Ingredients (makes approx. 16 small fritters):
- 3.5 cups of grated courgette and carrot (approx. 350g or a baby courgette and a medium sized carrot)
- 1 small finely chopped onion
- 1 small close of garlic
- 3/4 cup of flour (approx. 90g)
- 2 ‘fleggs’ (2 tbsp ground flax seed mixed with 6 tbsp water)
- 1/8 – 1/4 tsp chili powder
- 1 tsp ground corriander
- 2 tbsp lemon juice plus zest from half a lemon
- Finely chop a small onion and a small clove of garlic and fry in a tsp of oil on medium heat for 5-6 min until soft but not brown.
- In a small bowl mix together 2 tablespoons of ground flax seed with 6 tablespoons of water and put in the fridge whilst preparing the veg.
- Grate courgette and carrot until you have approx. 3.5 cups worth of grated vegetables then use a clean cloth or paper towel to carefully remove excess moisture.
- Transfer the onion and garlic from the pan into the bowl with the grated veg and add the lemon juice and zest to the mixture along with the chili and coriander. This is a good point to taste a bit of the mixture to check if the spice is to your (and your baby’s!) taste. If you want a little more heat add a pinch more chilli powder but remeber that baby’s tastebuds can be very sensitive.
- Add 3/4 cup of flour and the ‘fleggs’ and stir well.
- Heat a tbsp of oil in a frying pan on medium heat ready to cook the fritters.
- Spoon heaped tablespoons of the mixture into the pan and gently pat the mixture down to create small disc shapes.
- Fry for 3-4 min each side in batches until all the mixture is used up.