You don’t get much simpler finger food than a veggie fritter and these are particularly tasty as we’re using two sweet vegetables. This recipe is great for toddlers with intolerances as it’s vegan and gluten-free, although you could swap the flax egg for a regular egg if that fits in with your child’s dietary needs.

I’ve started using gram flour (chickpea flour) in more of my recipes, as it has lots of health benefits. For example, it is higher in protein and fibre than plain flour and contains lots of important nutrients such as folate, iron and magnesium. It can be used for both sweet and savoury dishes, so it’s well worth adding a bag to your next food shop.


Ingredients:
1 large carrot
1 flax egg (you’ll need 1tbsp flaxseed)
100g sweetcorn (frozen or tinned)
60g gram flour

Method:
1. Peel then grate the carrot onto a small chopping board.

2. Make your flax egg by combining 1tbsp flaxseed with 2.5tbsp water. Leave to thicken for five minutes.

3. Add the sweetcorn to a mixing bowl and mash slightly with the back of a fork. If you are using frozen sweetcorn, cover it with lukewarm water for a couple of minutes to thaw the corn, then drain and mash.

4. Add the grated carrot, flax egg and gram flour to the sweetcorn. Mix well.

5. Put a drizzle of vegetable oil in a frying pan and put on a medium-high heat.

6. Scoop a small handful of mixture out of the bowl and shape into a patty in your hand.

7. Gently place the patty in the pan, then repeat with the rest of the mixture. This will make 6-7 small fritters.

8. Fry for a couple of minutes each side until they are golden brown and firm.


Freeze any fritters you won’t use within a couple of days and consume within 3 months.