Broccoli and Cauliflower Egg-Free Fritters

By Aileen Cox Blundell

Finger foods are the rockstar of baby-led weaning recipe. Pancakes & fritters are at the forefront of the finger food category. The trouble is, if you or your little ones are vegan or have allergies to eggs, your options can be limited. Sometimes sensitive tummies prevent you from using a flax-egg too. This healthy vegetable fritter recipe is egg-free and you don’t need an egg replacement!

Flour is pretty sticky when you mix it with water, so if you add just the right amount of vegetables (which contain starch) they tend to stick together nicely. So, like with this healthy finger food, you have a nice soft veggie-filled lunch that is easy for baby to feed herself and is egg-free.

You’ll spend the most time chopping up veggies, which I don’t know about you but I feel soooooo good about when I am making food for my kids. If you’re short on time, a veggie chopper like this one can save you some time; additionally, you can often buy pre-chopped veggies for a little more too.

Making the “Perfect” Fritter

I like to scoop these out with an ice cream scoop or a large cookie scoop to keep a nice uniform size. I do the same for my sweetpea falafels. A scooper is not a necessity by any means, however, it is one of the most fun and convenient items to have in the kitchen! There is just something about a perfectly shaped fritter or a cookie that makes me feel “professional”. 🙂

This egg-free recipe is part of my Healthy January Series for Dunnes Stores.

Happy and healthy 2020 to you all.

Aileen xoxoxoxox

Here are a few more egg-free recipe you may like: 

Egg-Free Mango & Coconut Muffins

25 Healthy Vegan Recipes for Kids

Egg-Free Chocolate Sweet Potato Muffins

Broccoli and Cauliflower Egg-Free Fritters

4 from 5 votes

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Servings: 16 Fritters

(Hover over # to adjust)

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Healthy egg-free vegan finger food for babies and toddlers.This healthy baby-led weaning recipe is fresh baked and served with a dollop of hummus.

Ingredients

• 150 g 1 cup plain flour
• 1 tsp paprika
• 1 tsp cumin seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp turmeric
• 250 ml water
• 4 tablespoons rapeseed oil
• 1 medium white onion finely diced
• ½ head broccoli finely chopped
• 2 mini cauliflower heads or 1/4 large head finely chopped
• 2 cloves crushed garlic
• Hummus
• Finely chopped fresh coriander leaves

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Method

• Pre-heat oven to 180ºC. (350ºF)
• Add the flour spices to a large bowl and mix well, then make a well in the centre. Slowly start whisking in the water and oil until it forms a smooth silky batter.
• Add all of the vegetables and stir well until they are evenly covered in batter.
• Divide the mixture into 16 equal portions, I used an ice cream scoop as a measure. Use the back of a spoon to gently press down and form into circles.
• Lightly drizzle over a small amount of extra rapeseed oil, then bake for 25 minutes. The onion should be soft and cooked through.
• Serve with hummus and a sprinkle of freshly chopped coriander.

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Recipe Notes & Tips

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