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+ servings
Baked spinach and ricotta fritters for babies and toddler
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Spinach & Ricotta Fritters

Quick and easy with minimal effort and delicious and nutritious ingredients. These Spinach and Ricotta are perfect for lunch, dinner and snack for babies, toddlers and adults.
Course dinner, Lunch, Snack
Cuisine Baby Food, toddler food
Fridge Life? 3 days
Freezable? 3 months
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 fritters
Calories 84kcal
Author Dora

Equipment

  • Food Processor
  • Stainless Steel Baking Trays

Ingredients

  • ½ cup dry millet 100g
  • ½ cup ricotta cheese 100g
  • 2⅓ cup spinach 70g
  • 2 eggs
  • 2 tbsp whole wheat flour
  • 2 tbsp chia seeds
  • 1.7 oz shredded cheese 50g
  • salt omit for babies under 1
  • pepper

Instructions

  • Put the millet into a pot, add water (about 200 mL/1 cup) and bring to a boil.
  • Continue to cook the millet over low-to-medium heat until it fully absorbs all the water.
  • Allow to cool for about 10 minutes.
  • Meanwhile, wash the spinach leaves.
  • Preheat the oven to 180°C / 350°F.
  • Put the cooked millet, ricotta, spinach leaves and eggs into a blender and blend until a smooth mixture is formed.
  • Add the rest of the ingredients and blend into a smooth mixture. Season to taste.
  • Place a baking sheet onto a baking tin.
  • Take one tablespoon of the mixture and place onto the baking sheet about 3 cm apart.
  • Repeat with the rest of the mixture.
  • Once all 12 fritters are placed on the baking sheet, use your hands to arrange them into thin and round fritters.
  • Bake for about 45 minutes (based on the strength of your oven).
  • Allow to cool before serving.
  • Serve with a tzatziki, yogurt or tomato sauce.

Notes

Know your fritter mixture. Once you blend all the ingredients into a mixture it might seem that it is too "loose" to bake. Don't worry. The wholewheat flour, chia seeds and eggs will bind the mixture perfectly while baking.
Don't overbake them. Although the recipe says to bake for about 45 minutes, I would suggest that after 30 minutes of baking you check your fritters and keep checking them every few minutes. The reason for this is that the 45 minutes is based on my oven but yours might need more or less. The trick is to take them out once you have a nice light brown crispy top of the fritters (and not a dark brown one). If it seems that they are not fully baked from the inside, don't worry. They are still in the process of baking when you take them out and will be just the right consistency once they cool a bit.
When and how to serve to babies? 
If you are doing baby-led weaning, you can give this to babies as early as 6 months, given that you have tested for allergens beforehand (egg yolk, egg white, cheese, wholewheat flour, chia seeds) separately.
Also, omit the salt in this recipe for babies under 1.
Baby-led weaning. Serve as is. You can add yoghurt or hummus on the side for them to dip.
9 months + or whenever ready for pincer grasp. If you have transitioned from purees then you want to cut the fritters up into tiny pieces, the size of a pinky fingernail, that your baby can easily grab.
Toddlers. Serve as is with yogurt or hummus as a dip.

Nutrition

Serving: 1fritter | Calories: 84kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 49mg | Potassium: 83mg | Fiber: 2g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg