Is your little one ready to start solids? Allie Gaunt from One Handed Cooks shared some fantastic finger food recipes that are quick to make and easy to eat. From tasty banana toast to vege fritters to risotto balls, check out these delicious dishes for little hands and mouths.
Listen to Allie on Kinderling Conversation:
Pick ‘N’ Mix Vegetable Fritters
Yield: 12 fritters
Prep Time: 10 minutes
Cook Time: 20 minutes
Ready in: 30 minutes
- 1⁄2 cup milk
- 2 eggs
- 1 x 125g can no added salt creamed corn
- 1 1⁄4 cups plain flour, sifted (try wholemeal)
- 1 tsp baking powder
- Olive oil to fry
Pick ‘N’ Mix fillings (aim for 2 cups worth):
- Chopped ham
- Lightly fried bacon pieces
- Zucchini, grated
- Corn kernels
- Grated cheese
- Carrot, grated
- Lightly fried onion pieces
- Small tin of tuna
- Fresh herbs - chives, parsley, thyme
Nutrition Note: Freezable, vegetarian. Offering different flavours and ingredients encourages variety, important for good health, and helps keep fussy eating at bay.
- Whisk milk and eggs together.
- Add all other ingredients and mix until you have a smooth batter.
- Add pick ‘n’ mix filling or another 125g of creamed corn.
- Heat oil in fry pan over medium. Dollop tablespoons full of batter into the pan and cook each side for a few minutes, or until golden brown.
- To freeze, wrap individually and store in a freezer proof container.
Pea and zucchini baked risotto balls
Servings: 2 adults, 2 toddlers, 2 babies
Prep time: 10 minutes
Cook time: 40 minutes
Ready in: 50 minutes
- 2 tbsp butter
- 1 clove garlic, crushed
- 1 brown onion, finely chopped
- 1 large zucchini, grated (250g)
- 1 sprig thyme
- ¾ cup arborio rice
- 2 ¼ cups salt reduced chicken stock
- 1 cup frozen baby peas
- ½ cup grated parmesan or cheddar + extra to sprinkle on top
- 2 tbsp milk (baby only)
- ¼ cup goats cheese (adults only)
Nutrition Note: Freezable, Wheat free, Gluten Free, Vegetarian. For little risotto fans, include a variety of different vegetables in your risottos to help encourage acceptance of a wide range of tastes, flavours and of course, vegetables!
- Preheat the oven to 180°C.
- Heat 1 tbsp butter in a large ovenproof saucepan or casserole dish over medium heat. Add the garlic, onion, zucchini and thyme and cook for 5 minutes or until soft.
- Add the rice and stock and stir to combine. Cover tightly with aluminum foil or lid and bake for 40 minutes or until the stock is absorbed and the rice is cooked.
- Stir through the peas, parmesan and 1 tbsp butter.
Take ¼ cup of risotto. Stir through milk and serve.
Tip: you can puree this mixture but it may result in a very gluggy consistency. To avoid this only pulse once or twice in the mixer.
Once the risotto is cool enough to touch, take teaspoon-sized amount of mixture and carefully roll into balls. Sprinkle some grated cheese on top and serve on a tasting plate.
Tip: to freeze, divide the remaining risotto into cup-sized portions. Place into small airtight containers leaving a gap at the top for swelling. To re-heat, add a tablespoon of water, cook in the microwave until piping hot and then roll into balls.
To serve, stir through ¼ cup goats cheese and season with salt and pepper.
Prep Time: 10 minutes
Cook Time: None
Ready In: 10 minutes
- 1 piece of bread, sliced into 'fingers'
- 1 ripe banana
- 60 ml of your baby’s usual milk (breastmilk/formula/cow’s milk)
- Sprinkle of cinnamon
Nutrition Note: Vegetarian. An egg free version of French toast, with the delicious sweetness of banana.
- Place the banana, milk and cinnamon in a bowl and mash or blend until smooth.
- Heat a frying pan over medium heat. Dip the bread into the banana mixture and fry for 1-2 minutes on each side or until golden.
- Serve as finger food.
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