- Put the broccoli into a steaming basket set over a pan of boiling water and cook over a medium-high heat with the lid on for 5-6 mins until tender, then cool and roughly chop.
- Heat half of the oil in a large frying pan and fry the pepper for 6-7 mins until soft, then allow to cool to room temperature. Add the broccoli and pepper to a food processor with the eggs, flour, cheese and spring onion and blitz together briefly until finely chopped and well combined into a batter.
- Heat the remaining oil in the same frying pan and spoon in 4 spoonfuls of batter (about 8cm in diameter) and fry for 2 mins on one side until golden underneath and starting to look dry on top. Flip and fry for 2 more mins until cooked through. Repeat to make 8 fritters. Keep any extra fritters warm in a low oven or allow to cool before freezing (see tip below).
- Serve with the yogurt for dipping and cucumber on the side.
Freezing and defrosting guidelines
Layer the fritters in a freezer-proof container with pieces of baking paper in between before freezing. Allow to defrost in the fridge overnight before microwaving or rewarming in a pan until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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*This recipe is appropriate for babies progressing through the weaning stages, from around 10-12 months of age. Babies may now be used to 3 meals a day and enjoying more rounded dishes.
When weaning your baby, introduce allergenic foods one at a time and not before 6 months.