Curried Potato and Butternut Squash Fritters

Little Bear absolutely loves curry flavours and these dairy free Curried Potato and Butternut Squash Fritters are a bit of a hit. They are incredibly easy and can be whipped up and served within 15 mins making them ideal if your looking for a quick meal for your little ones.

To make 10 small fritters, you will need:
4 tbsp quinoa, cooked
80g coarsely grated potato
40g coarsest grated butternut squash
2 eggs, beaten
3 tbsp plain flour
1 tsp mild curry powder
Sunflower oil

Firstly, cook the quinoa according to packet instructions, drain and place in a mixing bowl. Add to this the grated potato and butternut squash and mix well. If you have an older baby (over the age of one) you may want to season the mix with a small amount of salt and pepper at this point. Now add the beaten eggs, plain flour and mild curry powder, mixing all the ingredients together until combined.

Using a frying pan, heat up a teaspoon of sunflower oil and, when it is hot, fry a tablespoon of the fritter mixture for 2-3 minutes on each side. Whilst cooking flatten the mixture with a spatula. You are looking for the mixture to be cooked through and golden on each side.

Once cooked transfer the fritters to a plate and dab with kitchen roll to remove any excess oil.

Enjoy with your little ones!

Mama Bear x

‘Err Mummy, this fritter is nearly the size of my head!’

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