Potato, Courgette and Chicken Fritters

This fritter recipe helps your child get a taste of a wide range of vegetables whilst also encouraging self-feeding. Our fritters make a great finger food that can either be enjoyed warm or cold, but can also be prepped in advance to help you feel fully prepared for your little one’s next meal. This recipe is suitable from 9 months onwards.  

 

Ingredients

- Small white potato

- ¼ Sweet potato

- Small corgette

-  A handful of spinach leaves

-  1 tsp vegetable oil

- HiPP Organic Chicken puree

 

 

Method

1. Boil one small white potato and ¼ sweet potato, cut up into chunks, for about 10-15 minutes in some boiling water until becoming soft.  

2. Add a small courgette, cut up into thin slices, and a few spinach leaves into the pan and cook for 5 minutes more. Drain. 

3. Blend these veggies with a hand blender until smooth. 

4. Add the contents of the chicken sauce jar to the smooth vegetable mixture. 

5. Divide the mixture into dessertspoonful portions, shaping them into small fritters, then coat each fritter in a little plain flour.

6. Add a teaspoonful of oil to a frying pan, heat the oil and then fry the fritters in the oil until lightly brown for about 10 minutes (turn over after 5 minutes). Alternatively, oil a baking tray and place the patties on the tray and bake in an oven (at 180℃) for about 20 minutes until golden. These can be eaten warm or cold, and can also be frozen.