Sardine, Pea, and Quinoa Weaning Fritters
A family favourite from Rupy’s own kitchen, he often makes these for his son, Rafael. Tinned sardines are a great source of calcium and omega-3s, but ...A family favourite from Rupy’s own kitchen, he often makes these for his son, Rafael. Tinned sardines are a great source of calcium and omega-3s, but do make sure to mash them thoroughly to break down any soft bones before shaping the cakes. You can also swap in another tinned fish if you prefer. Read more A family favourite from Rupy’s own kitchen, he often makes these for his son, Rafael. Tinned sardines are a great source of calcium and omega-3s, but do make sure to mash them thoroughly to break down any soft bones before shaping the cakes. You can also swap in another tinned fish if you prefer. A family favourite from Rupy’s own kitchen, he often makes these for his son, Rafael. Tinned sardines are a great source of calcium and omega-3s, but do make sure to mash them thoroughly to break down any soft bones before shaping the cakes. You can also swap in another tinned fish if you prefer.
Ingredients
Method
Gather and prepare your ingredients.
Place the sardines into a bowl and mash very well, making sure to break up any pieces of bone.
Add the peas and mash again.
Add all remaining ingredients and stir to combine.
Heat the olive oil in a frying pan over medium-high heat. Scoop into the pan, using about 2 tablespoons of batter for each fritter. Cook the patties for 3-4 minutes on each side, until golden brown and cooked through.
User comments (2)
I had to use couscous as I discovered I had no quinoa as I was already making them. This worked well though and was a success with my 10 month old. I do love fritters as they’re so easy and convenient and now plenty in the freezer to pull out when I need them
Baby liked it and I did too, as quinoa turns quite crispy in the pan. I put in tuna instead of sardines by mistake, and it turned out very nice.