Broccoli, Potato & Cheese Baby Fritters

Ingredients

• 1 Potato (medium size, boiled and peeled)
• 0.33 cup Broccoli florets (cooked and finely chopped)
• 0.25 cup Cheddar and mozzarella cheese (shredded and mixed)
• 1 Egg (large)
• 1 tsp Cooking oil or butter (for pan frying)

Steps

1. 1

   In a medium mixing bowl, mash the boiled potato until it is smooth and free of large lumps.

2. 2

   Add the finely chopped cooked broccoli, shredded cheddar and mozzarella cheese, and the egg to the mashed potato.

3. 3

   Mix all the ingredients together thoroughly until a cohesive batter or thick mash is formed.

4. 4

   Heat a non-stick skillet over medium-low heat and lightly grease with a small amount of oil or butter.

5. 5

   Scoop small portions of the mixture into the pan, flattening them slightly with a spatula to form small patties (about 2-3 inches in diameter).

6. 6

   Pan fry the patties for 1-2 minutes on the first side until the bottom is set and lightly golden.

7. 7

   Carefully flip the patties and cook for another 1-2 minutes on the second side until the egg is fully cooked through and the cheese is melted.

8. 8

   Remove from the pan and allow to cool significantly before serving to your baby to ensure they don't burn their mouth.

Notes

Ensure the broccoli is chopped very finely to prevent choking hazards for younger babies. You can also cut these into 'finger' strips after cooking to make them easier for the baby to hold. These can be stored in the refrigerator for up to 2 days.

Nutrition per serving

• baby-led weaning
• toddler-friendly
• vegetarian
• breakfast
• lunch
• snack
• easy
• healthy