100 Baby-Led Weaning Recipes

100 Baby-Led Weaning Recipes
Method
Put the cornflakes into a plastic bag and crush using a rolling pin and spread out onto
a plate. Cut the fish into 6 strips and season with salt and pepper. Coat with flour.
Dip into lightly beaten egg and then coat with the crushed cornflakes.
Heat the oil in a frying pan and sauté the fish for 3 to 4 minutes, turning halfway
through or until golden and cooked through.
100 Falafal
Ingredients
4 spring onions, cut into one inch pieces
2 cloves garlic, halved
1/2 cup coarsely chopped fresh coriander
1/4 cup coarsely chopped fresh mint
1 (400g) can chickpeas, rinsed and drained
1/2 cup white breadcrumbs pref. made from stale bread
1 teaspoon cumin
1 teaspoon baking powder
1 teaspoon Tabasco
vegetable oil
2 tablespoons olive oil
(original recipe calls for 1/2 tsp salt which I omit)
Method
Finely the spring onions, garlic, coriander, and mint preferably in a food processor
Add the chickpeas, breadcrumbs, cumin, baking powder, and Tabasco; continue to
pulse/mash until the batter has the consistency of porridge. Add some olive oil to help
mix if needed.
Lightly oil hands and form mixture into small burger shapes.
Rub a little vegetable oil on each patty.
Let the olive oil get hot (but not smoking) in a large frying pan over medium heat.
Fry patties for about four minutes on each side or until golden brown and crisp.
Put onto kitchen roll to absorb excess oil.
Serve with pitta and salad and either natural yoghurt or, if you can be bothered,
herbed cucumber yogurt:
1 cup natural yoghurt
1 clove garlic minced
2 dessert spoons lemon juice
1/2 cucumber, seeded and chopped
Whisk together and chill.
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