Toddler recipe: Sweetcorn & spinach fritters

These healthy sweetcorn and spinach fritters are packed with vitamin C from the veg, plus protein from the egg. They make great finger foods for baby-led weaning

  • Prep:10 mins
    Cook:6 mins
  • Easy

Nutrition per serving

  • kcal 151
  • fat 4g
  • saturates 1g
  • carbs 21g
  • sugars 5g
  • fibre 3g
  • protein 6g
  • salt 0.3g


  • 1 x small 195g can no-salt sweetcorn, drained
  • small handful baby spinach leaf
  • 1 small garlic clove, crushed
  • 1 spring onion, chopped
  • 50g plain flour
  • ½ tsp baking powder
  • 1 egg
  • 50ml milk
  • 1 tsp rapeseed oil, for frying


  1. Pulse all the ingredients except the oil in a food processor until fairly but not completely smooth.

  2. Heat a little oil in a frying pan until hot and dollop four spoonfuls of the mixture into the pan leaving space around them. Fry for just under 1 min on each side until lightly golden. When you flip the fritter, flatten with a spatula to ensure even cooking the whole way through. Cook in three batches, placing the cooked fritters on a plate covered with kitchen roll. Serve warm.

  3. You can freeze any fritters you don’t need. Lay them on a baking sheet, then once frozen, transfer to a freezer bag. Reheat the frozen fritters in the oven (180C/160fan/gas 4) for around 10 mins until piping hot. Allow to cool to lukewarm before serving.

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