BLW Veggie Curry Fritters

Makes approximately 16 fritters

Perfect for baby led weaning, these vegetable-packed fritters have a nice background spice and a soft texture for your little one to enjoy. I froze these in pairs so that I could grab a portion out the freezer for the Food Baby and reheat when needed. I served these with some full fat Greek yogurt with finely chopped mint stirred through as a cooling dip.

• Ingredients:
• 1 medium carrot, grated and excess water squeezed out
• 1 medium sweet potato, peeled and grated and excess water squeezed out
• 1 large courgette, grated and excess water squeezed out
• 1 tsp ground cumin
• 2 tsp medium curry powder
• 1 clove of garlic, crushed
• 2 tbsp chopped coriander leaves
• Pinch of ground black pepper

• 200g plain flour
• 2 eggs, beaten
• 100ml full fat milk

Step 1: Combine the vegetables with the spices, pepper, coriander and garlic in a large bowl.

Step 2: In a separate bowl or jug beat the flour, egg and milk together to make a thick batter.

Step 3: Add the batter to the vegetables and mix thoroughly.

Step 4: Heat a non-stick frying pan on a medium heat and lightly oil (I used a spray oil) and then use a tablespoon to put dollops of the mixture on to the pan and flatten with the back of the spoon. I cooked four at a time (just make sure to re-oil the pan between each new batch).

Step 5: Fry each fritter for about three minutes on each side until browned and set, and the vegetables are cooked through. Remove from the pan and allow to cool slightly if serving right away or fully if you are portioning and freezing.

I really enjoyed these myself, they would just need a little salt for adult tastes!