Spinach and rice fritters

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 



  • Step 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.

  • Step 2

     Heat 2 tablespoons of oil in a non-stick pan and fry the fritters in batches, until golden on both sides.

  • Step 3

    Remove the fritters from the pan and drain between two sheets of kitchen paper to absorb excess oil.

  • Step 4

    Serve with tricolore salad (mozzarella, tomato and avocado) on a bed of lettuce.