Ingredients
- 2 zucchinis, grated
- 2 carrots, grated
- 1 large handful baby spinach, finely chopped
- 1 medium onion, finely diced
- 1 small bunch fresh parsley, finely chopped
- 2 sprigs fresh thyme, leaves removed and finely chopped
- 1 handful grated mild, lower-sodium cheese
- ½ cup plain, finely crushed breadcrumbs or finely ground oats
- 2 eggs
- 1–2 tbsp olive oil
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Grate the zucchini and carrots. Place them in a clean tea towel or muslin cloth and squeeze out as much excess liquid as possible.
- Add the zucchini and carrots to a large bowl with the finely chopped spinach, onion, parsley and thyme.
- Add the grated cheese and breadcrumbs or ground oats. Mix well.
- Whisk the eggs separately, then add them to the vegetable mixture. Stir until everything is well combined.
- Add the olive oil and mix again.
- Take spoonfuls of the mixture and shape into small, slightly flattened patties or finger-sized fritters that baby can easily grasp. Avoid making them into small round balls.
- Place on the prepared baking tray, leaving a little space between each fritter.
- Bake for approximately 20–25 minutes, turning halfway if needed, until cooked through and lightly golden.
- Allow to cool before serving.
BLW Note
The fritters should be soft and easy to squash between your fingers, rather than crispy or hard. Make sure they have cooled to a safe temperature before serving.
Always supervise baby while eating, with baby seated upright, and adjust the size and texture according to their developmental stage.
