Sweetcorn Quinoa Fritters - Great for baby-led weaning, toddlers and the lunch box.

Sweetcorn Quinoa Fritters - Great for baby-led weaning, toddlers and the lunch box.







These Sweetcorn Quinoa Fritters are made from store cupboard / freezer essentials and are great for kids, toddlers and baby-led weaning.When it comes to the end of the week I am either frantically looking for something to make with very few ingredients or I am desperately trying to use up all the fresh ingredients that I overbought. I never seem to get it quite right, each week I swear I am going to meal plan but I’m just not that organised a person. Fritters are great way to solve both of these situations. These Sweetcorn Quinoa Fritters are perfect for when the fridge is looking pretty bare. They are easy to make and are a great way to serve a portion of vegetables when you realise you don’t have any fresh available. If I’m left with an over supply of veggies then I usually turn to a variation of these carrot and parsnip fitters.

I have quite a few fritter recipes on the blog now and if you love the sound of these you may also love my pea and feta fritters or my rainbow fritters. This is the first time I have added quinoa to fritters and I think it will now be a regular addition. I love the texture and it makes it feel like more of a meal. They are perfect served along side a salad, popped into a lunch box or, if you really wanted to, you could pass it off as a veggie burger and pop it into a bun. What ever way you choose to serve them, I’m sure they will be a hit.

5 from 2 votes


Sweetcorn Quinoa FrittersMade with store cupboard / freezer ingredients and easy to make. Great for baby-led weaning, toddlers and for lunch boxes

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12


  • 1 cup (250ml) low sodium chicken stock (can use water if you prefer / cooking for baby)
  • 3 cups (360g) frozen sweetcorn
  • 4 spring onions finely chopped
  • 2 eggs
  • 1/2 cup (70g) buckwheat flour (can use plain if you prefer)
  • 1 tsp baking powder
Read the whole recipe on Feeding Finn