Spinach and rice fritters
Makes 4-8 fritters
A little work
Prep:
Cook:
Suitable from around eight months. Makes four to eight, depending on size
Skip to ingredients
- 150g Boiled ricecooled
- 90g Plain flour
- A pinch of salt
- 4tbsp Milk
- 100g Grated Parmesan
- ½ Onionchopped finely
- A pinch of mixed Mediterranean herbs
- 2 Eggsbeaten
- 60g Fresh or frozen spinachboiled, drained and roughly chopped
- Vegetable oilfor frying
Method
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.