Suitable from around eight months. Makes four to eight, depending on size
150g boiled rice, cooled
90g plain flour
pinch of salt
4 tablespoons of milk
100g grated Parmesan
half an onion, chopped finely
a pinch of Mediterranean herbs
2 eggs, beaten
60g frozen spinach, boiled, drained and roughly chopped
vegetable oil for frying
1. In a bowl, mix the rice, flour, salt, milk, Parmesan, onion, herbs and eggs. Stir in the spinach and mix well. With floured hands, shape your fritters.
2. Heat 2 tablespoons of oil in a non-stick pan and fry the fritters in batches, until golden on both sides.
3. Remove the fritters from the pan and drain between two sheets of kitchen paper to absorb excess oil.
4. Serve with tricolore salad (mozzarella, tomato and avocado) on a bed of lettuce.
Suitable for freezing. To make shaped fritters, pat the mixture out onto a floured board and use cookie cutters.
