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