Tuesday, June 29, 2010

GETTING CREATIVE with NUTTY TOFU AND SWEET POTATO FRITTERS

Being 'stranded' in a Chicago kitchen sans cookbooks and my usual over-stocked pantry is forcing me to get more creative.

It's a good way to be. I think when we return home to Sydney I will force myself use everything in the cupboards before buying any more dried goods. That's if the guy renting our apartment hasn't already made good use of the stocks (I did encourage him - being a fellow cook and vegetarian).  

I devised this delicious, adult-and-baby-friendly recipe while brushing my teeth one night this week, and have since made the fritters twice - to Billie's delight. Both times she munched her way through FOUR - she demanded I cook up some more after demolishing her first. Not only does she love the taste, but the fritters are perfect self-feeding items. Just break off a little and hand over. Although Billie also allowed me to spoon her a fair amount of fritter, impatient for that taste sensation.

A note on nuts: I began feeding Billie nut butters (but not yet peanut) when she was about 8.5 months. Please consult your doctor if your baby is deemed at risk of allergies.

Check these for more info:   An Eggy Affair - allergies etc             American Academy Pediatrics


NUTTY TOFU AND SWEET POTATO FRITTERS

1 large sweet potato
1/2 block tofu
4 T almond butter (or any other suitable nut)
2 eggs, beaten
1 spring onion
1 clove garlic
handful fresh coriander, finely chopped
1/2 t salt (optional - best not for baby)
Fresh lime or lemon wedges to squeeze over hot fritters   
Cut sweet potato into pieces and steam. Remove skins and mash with fork. Meanwhile, finely slice spring onions and garlic, saute briefly. Mash tofu and combine all with eggs and sweet potato. Mixture should be wet.

Heat olive oil in fry pan.When hot, spoon tablespoons of mixture into pan and turn heat right down to low. Cook gently for few minutes (about five) before attempting to flip. They are prone to break, but when cooked enough on one side they will stay intact. So if the first one crumbles, leave the rest a bit longer. If you find they are too fragile, add about one-two tablespoons of flour. Avoid doing this though as it changes the flavour.

Eat hot with freshly squeezed lime or lemon juice. Serve as is for lunch, or with green and tomato salad for dinner. Be sure to reserve some for the adults, as baby likely to munch through more than you may think....

1 comment:

  1. Fritters have always been a favorite in our house for a few generations, and always using different ingredients, and depending on the season of vegetables it can really change. Thanks for another version.

    ReplyDelete

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