Pea & Edamame Fritters (for baby led weaning and generally humans who like food!)

Pea Edamame Fritters

You all know how much I love my weekly Abel & Cole organic food delivery and last week, I got a bag of peas in their pods which was such fun. I also had some edamame in the fridge so decided to add them and make some fritters as they are great for baby led weaning and I do like to give Braxton some food he can hold with each meal even if I am spoon feeding him also.

Ingredients

Half a cup of fresh podded peas (you could use frozen if you can’t get fresh of course)
Half a cup of edamame beans (shelled)
2 eggs
1 tbsp chia seeds
4 tbsp buckwheat flour
Handful chopped parsley
Handful chopped mint
Half a lime
Some coconut oil

(see below for optional dipping sauce)

Method

Beat the eggs in a bowl and add the chia seeds.  Mix, and leave to soak for 5 minutes. While they are soaking, add the peas and edamame to a saucepan of boiling water and boil for 5-7 minutes, until they have softened but not overcooked.

Drain the peas and edamame and add them to the egg mixture then add the buckwheat flour, parsley, mint and lime. You can add a little Himalayan salt if you want or keep it salt free for young babies.

Heat some coconut oil in a pan then spoon about 2 tbsp of the mixture into the pan. It will be too runny to shape it into patties, you just have to spoon it onto the pan how it is and it will take shape. Do a few at a time but don’t fill up the pan too much, you can do it in stages. They only need around 3-4 minutes on each side and remove when they are golden on both sides.

I made a little dipping sauce to dip them into by putting quarter cup olive oil, half an avocado, 6 brazil nuts, handful pine nuts, handful of mint and some Himalayan salt into the blender.

Health & happiness,
Lauren

Leek & Zucchini Fritters

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I had a bunch of beautiful organic leeks and zucchini so I whipped this up for dinner yesterday. It was quick, easy and healthy! No wheat, gluten, dairy or other nasties, and I even baked them instead of frying. I served them with a big salad of corn, watercress, spring onion and tomatoes, simply dressed with extra virgin olive oil and fresh lime juice. A perfect meal for baby and you!

Ingredients

250g leeks
1 tbsp organic virgin coconut oil
8 cloves garlic, finely chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 chilli, finely chopped (optional but highly recommended!)
300g zucchini (courgette), grated
a handful of fresh coriander, finely chopped
a handful of fresh parsley, finely chopped
1 tsp himalayan salt
2 eggs
1/4 cup water
2 tbsp ground flax seeds
1 tsp aluminium-free baking powder
1/2 cup almond flour
1/2 cup buckwheat flour

Method

Slice the leeks down the length, leaving the root end intact. Rinse them under running water. I find this the easiest way to get rid of the dirt which is stuck between the layers of the leek. Dry them and then slice finely.

Fry the leeks in the coconut oil until they start to caramelise. Add the garlic and spices and fry for a few more minutes. Stir in the grated zucchini and cook for a couple of minutes. Remove from the heat and add the herbs and salt. Set aside to cool.

Preheat the oven to 180 C.
Whisk together the eggs and water. Stir into the leek and zucchini mixture. Add the remaining ingredients. On a roasting tray lined with baking paper or silicon mats, spread a heaped tablespoon of the batter into a neat circle. Repeat until all the batter is used up. Bake for 25 minutes until golden and cooked through.

Health & happiness!

Love,
Lauren & Raine