Broccoli and cheese fritters
Soft fritters that hold together in a baby's fist, made with steamed broccoli and a mild cheese. Good for lunch and good cold from the fridge.
Ingredients
- 200g broccoli florets
- 1 egg
- 40g plain flour
- 40g mild cheddar, grated
- Unsalted butter or a neutral oil, for the pan
Method
- Steam the broccoli until very soft, about 8 minutes, then drain well and cool.
- Chop it finely, or pulse briefly in a food processor — do not puree it.
- Mix with the egg, flour and cheese to a thick, spoonable batter.
- Heat a little butter in a non-stick pan over medium-low heat.
- Cook heaped spoonfuls for about 3 minutes a side, until golden and set through.
- Cool completely, then serve whole for a baby to hold or halved for an older one.
Cheese brings salt, so keep the quantity modest and skip any extra seasoning. A mild cheddar is enough to make broccoli interesting to a baby who has been rejecting it.
These keep for two days in the fridge and are often accepted better cold, straight from the container.
How to serve the ingredients safely
- Broccoli for babies
From 6 months
Medically reviewed by TODO REVIEWER NAME, RD, pediatric dietitian — last reviewed . See our editorial and review policy.