Pea, Broccoli & Parmesan herbed fritters with parsley dipping yoghurt!

This is one of my favourite weaning snacks to make, plus it’s a dish that can be enjoyed by the whole family. For the adults I love to eat it in a stack with a poached egg on top!

Prep: 10mins

Cook: 10mins

Ready in: 20mins

Serving Size: Around 18 Fritters

Dietary info: Vegetarian Baby-Friendly Family Food Lunch/Dinner Plant-Based Pregnancy Friendly


  • 1 head of broccoli
  • 150g peas
  • 100g grated parmesan
  • 1 garlic clove
  • 2 eggs
  • 4 tablespoons white flour
  • Vegetable oil
  • 1 bunch of fresh parsley
  • 100g Greek yoghurt

How To Make It

  • Step 1.

    Boil the broccoli then finely chop or whizz in a food processor. Take around 150g peas and crush slightly with a fork or spoon.
  • Step 2.

    Add the peas and broccoli together in a bowl then add 100g parmesan and a grated garlic clove. Mix then add 2 eggs, mix then add 4 tablespoons of normal white flour.
  • Step 3.

    Shape into fritters and fry in some vegetable oil for 3-4 minutes 1 side then 2 the other. You’ll need to cook in batches. That's it!
  • Step 4.

    For the yoghurt just dice a tablespoon or so of fresh parsley and add to Greek yoghurt.

Serve & Enjoy

Nutritional Info

So much goodness here, top vitamins from the peas and broccoli plus a great dose of fibre and iron.

At Dad's Table

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