Patience is an important commodity when dealing with children. It’s mere presence bolsters success in the kitchen with children. I mean it isn’t as if you need a kilo of it or anything – a sprinkling is just fine. That said, my stockpiles of patience have been dwindling this week. I should have known it was going to be a hard week when I hurt my leg running and my favourite outlet for solitary time vanished. This was further impacted, when I ended up late to collect Seb from a school club because I lost track of time and a last minute pre-schooler toilet trip.
Contrary children have certainly greatly contributed to this feeling of frustration. Allow me to provide an example: Ophelia loved making this recipe. She ate copious amounts of the individual ingredients, but barely countenanced the idea of eating the end product. I won’t lie, I had to take some deep breaths and think of the fact that our shipment has arrived and we now have all our stuff except our car. Once I had found these happy thoughts, I realised that this meant all the more for me to gobble up!
This recipe is full of processes that children love; squishing and squashing, chopping, cracking, mixing and transporting. The latter is a mucky process, and if your child doesn’t enjoy getting their fingers dirty, you may well want to consider using a couple of tablespoons to make the fritters and flatten them a bit.
- 1 tin cannellini beans
- 150g roasted red peppers from jar
- 75g sweetcorn
- 1 beaten egg
- 50g flour
- 1/2 tsp garlic (we used frozen)
- Adult line a couple of baking trays with silicone baking mats or baking parchment.
- Drain and rinse the cannellini beans and place in a large bowl.
- Mash the cannellini beans with a fork or potato masher. Small children may well require some help to get this started. Mash until they no longer look like beans.
- Chop the peppers into small pieces. We used table knives.
- Add the chopped peppers, sweetcorn, flour, seasoning and garlic to the mashed beans.
- Crack an egg into a small bowl or mug and gently whisk.
- Pour the egg into the bowl and mix with a wooden spoon.
- Using your hands make patties out of the mixture. Depending on their size, you should get between 6 and 8. If you don’t want to use your hands, dollop a couple of tablespoons per fritter and pat down with the back of a spoon.
- Refrigerate for around 1 hour (this makes them more stable) before cooking at 180°c fan for 15-20 minutes, turning half way through. Alternatively, they can be pan fried.
This recipe appeared in Penguin News on October 11, 2019. For those of you not lucky enough to be able to purchase a copy, I have included a picture of the article from the newspaper.