So…Miss G. has a new thing.
She will not, under any circumstance, at all, sit in her high chair.
Trying to pop her into the highchair is much like trying to put a sweater on an octopus.
She wiggles, giggles, screams, thrashes, kicks and throws her arms in a very successful attempt not to be put on her once adored throne.
I am hoping this is just a phase and she’ll rekindle her love affair with her high chair soon.
But in the meantime I am just going with it.
So instead of setting her up in the high chair for mealtimes I’ve opted to put together a little picnic at her favourite table and chairs.
Cheeky monkey loves it.
Standing at her big girl table she nibbles away happily knowing she can escape at any moment.
And escape she does.
Whilst enjoying breakfast she took many quick trips around the lounge room collecting dolls and toys to join her.
But very very messy.
Following breakfast I spent a good ten minutes hoovering up Miss G’s. ‘Hanzel and Gretel’ style trail of crumbs.
So whilst this style of eating continues I figure I’d best cook the least messiest food possible and fritters, thankfully, are high on that list.
Since beginning our baby led weaning journey I have made so many versions (pea, sweetcorn, zucchini, carrot) of our much loved fritter. Not only are these lovely little darlings a joy to prepare and absolutely delicious but they are so easy for the little ones to grab and nibble away on and that’s why we love them so much.
Today’s version is a sweet potato fritter served alongside a gorgeously zesty mint spiked avocado salsa.
Miss G. loved the crispy golden fritters chockfull of sweet potato and mint for lunch and Dad is looking forward to having them for dinner alongside a little crispy bacon, poached egg and dollop of Hollandaise.
To create these super simple sweet potato fritters simply…
Begin by grating 1 large or 2 small sweet potatoes. Basically you need about a cup and a half of grated sweet potato for the batter.
Pop the grated sweet potato into a large bowl along with the eggs, wholemeal self raising flour and chopped mint. Stir to combine.
Heat a nonstick fry pan to medium heat and add a little olive oil. Once the oil is heated take heaped tablespoon amounts of the batter and place gently onto the frypan. Cook for 2-3 minutes or until golden.
Gently flip the fritter and cook for another 2-3 minutes. Once the fritters are lovely and golden, remove and place onto a plate lined with kitchen paper to remove any excess oil.
To make the avocado salsa simply place a diced tomato, diced avocado, chopped mint leaves, extra virgin olive oil and squeeze of lime juice into a small bowl and toss to combine.
Serve the warm crispy sweet potato fritters alongside a good helping of zesty avocado salsa.
sweet potato fritters w’ avocado salsa
adapted from Good Chef Bad Chef
sweet potato fritters:
1 large or 2 small sweet potato, grated (basically you need around 1 1/2 cups)
1/4 cup wholemeal self raising flour
1/3 cup mint, leaves picked and roughly chopped
olive oil, to fry in
1 tomato, diced
1 avocado, diced
1/3 cup mint, chopped
good glug of extra virgin olive oil
juice of a lime
Place the sweet potato, eggs, self raising flour and mint into a large bowl and mix to combine. Heat a little olive oil in a nonstick frypan to medium heat. Drop heaped tablespoons of the batter into the frypan and cook for 2-3 minutes each side or until golden and crispy. Place on a plate lined with kitchen paper to remove any excess oil.
To make the salsa pop the tomato, avocado, mint, olive oil and lime juice into a small bowl and mix to combine.
Serve the warm fritters alongside a good dollop of the zesty avocado salsa.
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