These fritters are a nice alternative to making cabonara or macaroni cheese for hungry little mouths.
I’ve just come home after spending 5 days in Oz with my sister, her boyfriend and his two daughters. The palates these 8 and 10 year old girls have never cease to amaze me as they were both just as keen as us to nosh down Vietnamese Pho, Thai rabbit curry and Chinese duck, green paw paw and fresh longon salad. Spending time with these two clever, inquisitive and beautiful little girls made me see that food experiences are just as significant for kids as they are for adults. Knowing what they are eating and where it comes from is important and many schools are recognising this with their own vege patches and food education initiatives. When I was talking about my tomato tree at home, the younger of the two said “oh I thought tomatoes grew on plants” – like I said, very clever.
It was so nice having Laura’s cousin Rhylee with us to taste and critique our food. This was the first recipe up and she gobbled down her fritter with no hesitation.
Because tomato sauce and ketchup can be high in sugar and salt, I made my own. I bought canned tomatoes which were already peeled, processed and strained so all I needed to do was heat and add a little sugar.