Photography by Tarun Chandani
Makes 6-8 fritters and suitable for babies 12 months onwards:
1 carrot
1 parsnip
1 white potato (you can use sweet potato)
1/2 courgette
100 grams sweetcorn
1 teaspoon salt
black pepper
handful of chopped coriander
1 clove of garlic
1 teaspoon cumin seeds
1 egg white
1/2 cup all purpose flour
Method:
1. Peel and grate all the vegetables into a large bowl
2. Now add the sweetcorn, grated clove of garlic, 1 teaspoon salt, 1 teaspoon cumin seeds and crushed black pepper. Mix
3. Add the slightly beaten egg white, and the flour to the bowl and mix till fully coated. Allow to sit for 5-10 minutes
4. Now in a shallow frying pan, add 2-3 tablespoons of oil
5. Once the oil is hot, scoop with a tablespoon into the hot oil and allow to cook for 5 minutes on one side and flip and cook for 4-5 minutes the other side. Both sides should be crispy and golden. Drain on kitchen towel before serving.
Recipe by Kim Wilshaw
This mummy started creating her own recipes after she started weaning her children. It all came about after becoming a full time mum. She was unable to find any cookbooks that used spices. With an Indian background, she wanted her children to understand spices from the beginning but also appreciate all other world cuisines. Check out her blog at www.feedingindianbaby.blogspot.com
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