Rhiannon Lambert’s little eggy veggie fritters

Rhiannon Lambert’s little eggy veggie fritters

Recipe and image from British Lion eggs (www.egginfo.co.uk/recipes)

Looking for ways to get the kids to eat a healthy meal? Take a look at this recipe from British Lion eggs and Rhiannon Lambert.
Rhiannon Lambert is a registered nutritionist and has created this recipe for babies., as a way of safely introducing allergens to their diet to help reduce the risk of allergy development later in life.


40g broccoli florets
1 medium British Lion egg
40g self-raising flour
50g courgette
50g carrot
25g frozen sweetcorn
2 tbsp milk


  • Steam the broccoli for 3 minutes until tender and then cool slightly and roughly chop.
  • Grate the carrot and courgette together onto a chopping board
  • Crack the egg into a bowl, add flour and beat together. Stir in the grated vegetables, sweetcorn and broccoli and add enough milk to create a soft consistency.
  • Heat a frying pan, adding a couple of drops of oil or cooking spray and drop a heaped spoonful of the mixture into the pan and spread with the back of a spoon to create a fritter. Spoon in a few more and leave a gap between each one.
  • Cook over a medium heat for 2-3 minutes on each side or until crisp and golden brown. Transfer to a plate lined with kitchen paper.
  • You should be able to make a total of 8 fritters with this recipe. Leave the fritters to cool and then cut into easy to manage pieces before serving.

Rhiannon’s recipe recommends serving this with scrambled egg.

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