Rainbow fritters
Chef:
Aileen Cox Blundell
Prep:
15 mins
Cook:
25 mins
A tasty lunch for the whole family, including your baby!
100g raw beetroot, peeled and grated
70g carrot, grated
2 tablespoons flour
80g peas
2 eggs
pinch black pepper
1 tbsp rapeseed oil
Preheat oven to 190ºC/375ºF/Gas 5.
Add all of the ingredients to a large bowl and mix well until fully combined.
Shape into patties and place on a baking sheet lined with parchment paper.
Lightly brush the tops of each patty with a little oil, then bake for 12 minutes. Take out of the oven and flip over. Lightly brush the top of the unbaked side with oil then bake for another 12 minutes or until golden.
Serves
4
Preparation Time
15 minutes
Cooking Time
25 minutes
Main ingredients
Eggs, Vegetables
Recipe Type
Healthy, Kids Food, Lunch Box, Quick Meals, Babyfood, Vegetarian
Special Info
Gluten free, Vegetarian, Dairy free
Level of Difficulty
Easy
These fritters make a great lunchtime snack and are so good for you and your little ones, as they are packed with great ingredients.
