Amy Whiteford

Sweetcorn Quinoa Fritters

    Made with store cupboard / freezer ingredients and easy to make. Great for baby-led weaning, toddlers and for lunch boxes

    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes

    Servings 12



    1. 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.
    2. In a large mixing bowl add the sweetcorn and quinoa and stir to combine. (This will defrost the sweetcorn and cool down the quinoa)
    3. Add the spring onion and the eggs and stir again
    4. Add the flour and baking powder and stir until combined.
    5. 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.
    6. Fry the fritters on a medium heat for approximately 3/4 minutes on each side, or until they are golden brown and cooked through.