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