Tuesday, September 14, 2010

Quick and Easy Vege Fritters

There are some nights when I just know that there is no way I am going to get Coco to eat her dinner. She's too tired, she's not feeling well, or perhaps she's just eaten too much party food.

These fritters are perfect for tired little people after a busy day. They are quick to cook and contain enough vegetables to make for a nutritious and balanced meal. I use reduced fat mozarella because it is a lower salt cheese than most. Suitable for toddlers and babies from 9mths.

Quick and Easy Vege Fritters
1 potato
1 zucchini
1 carrot, peeled
1/2 cup frozen peas
1/2 cup reduced fat mozzarella
4 eggs, lightly beaten
1 tsp fresh rosemary, finely chopped

  1. Finely grate the potato, zucchini and carrot. Squeeze out the juice and discard. (I keep the juice for use as stock in cooking)

  2. Combine grated veges and remaining ingredients

  3. Spoon onto hot, lightly oiled pan and cook on one side until bubbles form. Turn once.

  4. Make small ones for little hands or big fritters for big tummies.

  5. Serve with a side salad for the adults or a cob of corn for the toddlers 

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