Made with store cupboard / freezer ingredients and easy to make. Great for baby-led weaning, toddlers and for lunch boxes
Servings 12 fritters
- 95g (1/2 cup) Quinoa
- 250ml (1 cup) Chicken Stock
- 360g (2.5 cups) Frozen Sweetcorn
- 4 Spring Onions (Scallions / Green Onions), finely chopped
- 2 Eggs (See notes for Egg replacement)
- 70g (1/2 cup) Buckwheat flour (Can use all purpose / plain flour if you prefer)
- 1 tsp Baking powder
- 2 tbsp oil (for frying)
Heat the chicken stock in a pan. Once at the boil add the quinoa, reduce the heat to low, cover and simmer for 15 mins. Remove from the heat and allow to sit for 5 mins with the lid still on.
In a large mixing bowl add the sweetcorn and quinoa and stir to combine. (This will defrost the sweetcorn and cool down the quinoa)
Add the spring onion and the eggs and stir again
Add the flour and baking powder and stir until combined.
Heat a little oil in a frying pan and add in a heaped tablespoon of the batter. Press down gently with a spatula and repeat until the frying pan is full.
Fry the fritters on a medium heat for approximately 3/4 minutes on each side, or until they are golden brown and cooked through.
STOCK - If cooking for a baby it is best to use homemade stock or diluted /low sodium. The stock is for added flavour and you can replace with water if you prefer.
QUINOA - You can use any quinoa you wish. I used tricolour quinoa. If you already have cooked quinoa that you wish to use then replace with 185g (1 cup) of cooked quinoa.
EGG REPLACEMENT - I have trialled this recipe with an egg replacement (flax eggs) and the recipe worked well. For each egg, mix one tbsp of flax seed with 3 tbsp of water. Stir and allow to thicken.
FLOUR - I used buckwheat flour to make this recipe gluten-free. I have also trialled the recipe with all-purpose flour, both work great. I have not trialled any other flours so can not say if any other flours would work.
CONSISTENCY - Due to the amount of sweetcorn and quinoa in these fritters, they do not have a thick batter like consistency. At first, you may not think they will hold together but they do if you...
If you are finding that they are breaking apart you can add more flour to the mixture. (start with 1 tbsp at a time)
TAKE CARE - Take care when frying as some of the corn can pop and fly out of the pan.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.
- make them a heaped tbsp in size and flatten when in the pan.
- Allow cooking for approx 3 min before flipping.
Calories: 103kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 19mg | Potassium: 224mg | Fiber: 2g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 2.4mg | Calcium: 32mg | Iron: 1mg