Now that I have a kitchen all to myself, I’ve really loved getting creative with food again. Obviously I want to eat delicious healthy food, but I also want to make sure I’m offering Finley a variety of healthy options. This recipe was first created as something for him to try, an eggy pancake packed with veggies and grated organic cheese. He quite enjoyed them and so did I, hence came this slightly more adult version.

Not unlike my bulgar, carrot and courgette fritter recipe in Grains as Mains, these little fritters are perfect for a light lunch or even breakfast. For this slightly more flavoursome version than the ones I made for Finley, I’ve added a good dose of salty feta cheese and little chunks of spring onion and served alongside a very simple avocado mash packed with herbs.

Having no large source of carbohydrate in the recipe also makes these low carb if that’s your bag. Even if not, the fact that this recipe is full of protein and healthy fat whilst also being vegetarian makes it a filling, blood sugar balancing meal with all the goodness of a decent portion of veg.

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To make these baby or toddler friendly, use regular cheese instead of the feta (which I think is a little too high in salt for wee ones) and perhaps omit the spring onion for babies. The avocado mash can most certainly still be served alongside, maybe with less herbs, more finely chopped.

Have you tried a fritter-type recipe before? If you have littles, what’s their favourite food?