Weaning recipe: Easy baby pasta sauce
Pack in the veg in this easy pasta sauce. Created especially for young children, it's a healthy sauce that will get young ones familiar with new flavours
Chickpea fritters
- Preparation and cooking time
- Prep:
- Cook:
- Makes a batch of 12
Skip to ingredients
- 1 red pepperdiced
- 2 shallotsdiced
- 2 carrotsgrated (smallest function)
- 2 cloves of garlicgrated
- peel of 1 lemongrated
- 1 thumb size piece of gingerpeeled and grated
- 1 x 400g can of chickpeasdrained
- 1tsp garam masala
- 1tsp cumin
- 1tsp ground coriander
- 3tbsp plain flour(or any gluten-free alternative)
- 1 egg
- 30g fresh corianderchopped
- vegetable oilfor frying
For the tzatziki
- half a cucumbergrated
- 1 clove of garlicgrated
- approx 150g Greek yoghurt(or a dairy-free alternative)
Nutrition: Per serving
- kcal102
- fat5g
- saturates1g
- carbs10g
- sugars3g
- fibre3g
- protein4g
- salt0.06g
Method
step 1
Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
step 2
Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don’t want a puree so don’t blend too far. If you don’t have a food processor just crush with chickpeas with the back of a fork.
step 3
Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
step 4
Add the egg and mix well then sieve over the flour and mix again.
step 5
Shape into small discs and fry for around 3 minutes a side in a little olive oil.
step 6
When cooked remove and place on kitchen paper to cool.
step 7
To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.
