I needed a quick easy lunch to make today that suited both myself and the toddler and these sweetcorn and spinach fritters seemed the perfect go to choice.
I’m going to take a massive positive from this recipe as well because I haven’t seen my boy scoff a plate of food so fast in his life with none thrown across the table at my head or dropped onto the floor in a very funny game of watch how fast mummy can pick it up. The husband also loved these too, so everyone’s a winner today.
These are quick, versatile and can be eaten on the go if needed.
Adding spinach to these gives your daily diet an immediate boost in folic acid too. Spinach is one of the dark leafy greens that is the highest in folate which is just what your body needs when you’re building a teeny baby. It’s crucial that you get enough folic acid, the synthetic form of vitamin B9, also known as folate as this helps prevent neural tube defects (NTDs) – serious birth defects of the spinal cord (such as spina bifida) and the brain.
I played around with the recipe a bit today, using gluten free plain flour and soya milk but any version of plain flour and any milk will work well.
- 1 Large Egg
- 1/2 cup of Soya Milk ( however, any milk will work )
- 3/4 cup of Gluten Free Plain Flour ( again any plain flour will work)
- 1 tsp of baking powder
- 1/2 teaspoon of paprika
- 300 Gram can of sweetcorn or frozen sweetcorn and peas
- 1 very large bunch of fresh chopped spinach
- Add the flour, baking powder and egg to a large bowl and whisk up whilst adding the milk until you have a smooth consistency
- Add the sweetcorn, spinach and paprika and continue to mix until everything is coated.
- I used a spray oil but any high heat oil is suitable,
- Fry up in small batches for five minutes on a medium heat, turning over and cooking for a further five minutes until browned slightly and crispy
- Leave to rest on a kitchen roll for a few minutes to soak up any additional oil before serving.