You’ve just woken up…or should I say, have just BEEN woken up and the kids are ‘hangry’! You shuffle into the kitchen and put the kettle on, look in the fridge, the cupboards and the same old cereal and toast is completely unappealing to everyone….
What about a corn fritter with your eggs instead of toast?! Not just any corn fritter, one packed with Lentils, Quinoa and Beans!! A great way of adding a little more protein into the kids’ diets without them even knowing. They are particularly great for Baby-Led Weaning as you can make them smaller for tiny hands!
1 Cup Wholemeal Flour
1/4 tsp Baking Powder
420g Tin of Creamed Corn
1 Ear of Fresh Corn sliced off the cob
1/2 cup of McKenzies ‘SuperBlend Protein’ Lentils, Quinoa and Beans Mix ( pre-cooked as per packet instructions)
Sprig of fresh Parsley
Pre cook SuperBlend Mix and put aside to cool or put in the fridge overnight.
Add together Flour and Baking Powder, mix well
Whisk the Eggs until combined then add Creamed Corn, SuperBlend Mix, and Corn Kernels
Fold the Egg and Corn mix into the flour until just combined. Toss in a handful of freshly chopped parsley and fold a few more times to distribute through the batter.
Heat a fry-pan over a low-medium heat, grease with a small amount of butter or oil. Spoon fritter mix into the pan as you would when making pancakes. Cook for a couple of minutes each side depending on how browned you like it.
Top with smoked salmon, an egg and a mixture of avocado and cherry tomatoes. Season to taste! (remember, no salt or pepper for bubs)
Voila! This tasty corn fritter takes a bland egg-on-toast to a cafè style stack.
Easy, nutritious and delicious!
Prep Pointer – If you couldn’t be bothered to make the batter from scratch in the morning, make it the night before. Just be sure to push the plastic wrap down so it touches the top of the batter creating an air seal. This will stop it from browning.