Baby Led Feeding Egg Free Broccoli & Cauliflower Fritters
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Baby Led Feeding Egg Free Broccoli & Cauliflower Fritters
Prep Time15 Minutes
Servings16
Cook Time25 Minutes
Ingredients
150g Plain Flour
1 tsp Paprika
1 tsp Cumin Seeds
1 tsp Onion Powder
1 tsp Garlic Powder
1/2 tsp Turmeric
250ml Water
4 tbsp Rapeseed Oil
1 medium White Onion – Finely Diced
1/2 head Broccoli – Finely Chopped
2 mini Cauliflower Heads or 1/4 large Head – Finely Chopped
2 Garlic Cloves – Crushed
Hummus
Fresh Coriander Leaves – Finely Chopped
Directions
INGREDIENTS
- 150g Plain Flour
- 1 tsp Paprika
- 1 tsp Cumin Seeds
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Turmeric
- 250ml Water
- 4 tbsp Rapeseed Oil
- 1 medium White Onion – Finely Diced
- 1/2 head Broccoli – Finely Chopped
- 2 mini Cauliflower Heads or 1/4 large Head – Finely Chopped
- 2 Garlic Cloves – Crushed
- Hummus
- Fresh Coriander Leaves – Finely Chopped
METHOD
- Pre-heat oven to 180℃.
- Add the flour and the spices to a large bowl and mix well, then make a well in the centre. Slowly start whisking in the water and oil until it forms a smooth silky batter.
- Add all of the vegetables and stir well until they are evenly covered in batter.
- Divide the mixture into 16 equal portions, I used an ice cream scoop as a measure. Use the back of a spoon to gently press down and form into circles.
- Lightly drizzle over a small amount of extra rapeseed oil, then bake for 25 minutes. The onion should be soft and cooked through.
- Serve with hummus and a sprinkle of freshly chopped coriander.
15 minutes
Prep Time
25 minutes
Cook Time
16
Servings
Recipe
INGREDIENTS
- 150g Plain Flour
- 1 tsp Paprika
- 1 tsp Cumin Seeds
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Turmeric
- 250ml Water
- 4 tbsp Rapeseed Oil
- 1 medium White Onion – Finely Diced
- 1/2 head Broccoli – Finely Chopped
- 2 mini Cauliflower Heads or 1/4 large Head – Finely Chopped
- 2 Garlic Cloves – Crushed
- Hummus
- Fresh Coriander Leaves – Finely Chopped
METHOD
- Pre-heat oven to 180℃.
- Add the flour and the spices to a large bowl and mix well, then make a well in the centre. Slowly start whisking in the water and oil until it forms a smooth silky batter.
- Add all of the vegetables and stir well until they are evenly covered in batter.
- Divide the mixture into 16 equal portions, I used an ice cream scoop as a measure. Use the back of a spoon to gently press down and form into circles.
- Lightly drizzle over a small amount of extra rapeseed oil, then bake for 25 minutes. The onion should be soft and cooked through.
- Serve with hummus and a sprinkle of freshly chopped coriander.