Veggie Fritter/Pancake

We are lucky that Matthew now has quite a few safe foods - but as we are following a new trial protocol where we offer all safe foods every day the cooking can be quite overwhelming. So I decided to make a few recipes where we combine safe foods. It felt so weird to cook a recipe; we are so used to feeding him single-ingredient foods! Luckily he loves these.

They are somewhere in between a fritter (not having batter per se) and a pancake (not fluffly per se) but are a super healthy treat for any kid and a great use of leftover veggies!

Combine these veggies in a large bowl (optional: you can saute the broccoli and cauliflower to soften beforehand, but allow to cool):

• 1 cup finely diced broccoli (I used the stalks, once peeled)
• 1 cup finely diced cauliflower (again, I used the stalks)
• 1 cup grated carrots

Add these ingredients to the bowl and combine well:

• 1 large egg
• 2 tbsp plain yogurt (I used a greek yogurt)
• 1/2 tsp salt
• 1/8 tsp pepper

In a separate bowl, combine these, then add to your mixture and mix:

• 1/2 cup whole wheat flour (or safe flour, but not coconut flour)
• 1/2 cup cornmeal
• 2 tsp baking powder

Fold into the mixture:

• 1/2 cup grated cheese (I used mozzarella or cheddar)

Heat your safe (olive, coconut) oil in a frying pan.

Form small balls of the mixture and press them flat to fry on both sides.