We are delighted to share two new recipes from Shikha of @my.little.food.critic. A mother, author (“Baby & Toddler-Friendly Authentic Indian Food”), and healthy recipe developer focusing on fresh, unprocessed ingredients, and approachable meal ideas for the whole family.
Zucchini & Feta Fritters
These zucchini and feta fritters are absolutely delectable! Zucchini is a great addition to your little one’s diet as it is loaded with antioxidants and vitamins and is particularly high in vitamin A which supports vision and the immune system.
The zucchini pairs perfectly with the creamy and soft feta which gives these a lovely soft texture. The addition of spices adds depth to these delicious fritters.
These fritters are:
- Made in 1 bowl
- Full of flavor
- Perfect for little hands!
- Loaded with veg
- So easy to make!
Prep time: 10 mins
Cook time: 10 mins
Serves: 8 – 10 fritters
What do you need?
- 2 medium zucchinis, grated
- ¼ tsp black pepper
- 1 tbsp minced garlic
- 1 tsp baking powder
- 2 tbsp chopped parsley
- 1 tbsp fresh or dried mint
- 1 tsp sumac (optional)
- 4 tbsp flour
- ½ cup crumbled feta cheese
- 1 egg or substitute 1 flax egg for vegan/egg-free alternative
- 1 tbsp olive oil for cooking
How to Make Zucchini Fritters
- If using a flax egg, combine 1 tbsp milled flaxseed with 3 tbsp water and let the mixture sit for about 10 minutes until a gel-like consistency forms.
- Add the grated zucchini to a tea towel and squeeze out as much liquid as possible – this step is crucial!
- Then add the zucchini to a bowl and then add the pepper, garlic, baking powder, parsley, mint, sumac (if using), and flour, mixing well.
- Stir through the feta cheese.
- Finally crack in the egg or add the flax egg and combine.
- Heat the oil in a pan over medium-high heat.
- Use an ice cream scoop (or a large serving spoon) to scoop up balls of the mixture and use your hands to slightly flatten into a fritter shape. Place onto the pan, leaving some space between each fritter.
- Cook for a few minutes, until golden brown and then flip and cook the other side.
- Repeat with the remaining batter.
Pea Pesto Pasta
Packed with protein, greens, nut-free, full of flavor and so easy to whip up - this pea pesto pasta is a must-try!
It’s perfect for a speedy weeknight dinner or a quick lunch. You can also make extra pesto and freeze it for a quick meal another time.
Delicious, nutritious, and ready in 10 minutes - you need to make this ASAP!
Prep time: 5 mins
Cook time: 10 mins
Serves: 2 adults and 2 babies/toddlers
What do you need?
- 1 ½ cups pasta of choice
- 1 cup baby spinach
- ½ cup basil
- 1 cup peas (defrosted)
- 1 heaped tsp minced garlic
- ¼ cup pumpkin seeds
- 1/3 cup Parmesan cheese
- A squeeze of lemon juice
- ¼ cup olive oil
How to Make Pea Pesto Pasta
- Cook the pasta according to the packet instructions.
- While the pasta is cooking, add the spinach, basil, peas, garlic, pumpkin seeds, Parmesan cheese, lemon juice, and olive oil to a blender. Blend until smooth. You may need to scrape down the sides a couple of times.
- Drain the pasta and then add the pesto and mix to combine.
- Leftover pasta can be stored in the fridge for 2 days. You may need to add a splash of milk when reheating.
- You can also store the pesto in the fridge for up to 5 days in an airtight container or freeze it for 3 months.
Want to add more greens to your little's diet without the grimace? Try these sneaky spinach cookies!
