Crowd pleasers – feeding 4, 14 or 40

School holidays and my home is abuzz with a variety of children coming and going. After 18 months at school, we are now firmly entrenched in the local community and I’m having kids (with siblings) dropped off for a few hours, then all picked up and taken elsewhere – without tears or clinginess, just excitement and adventure.

It’s a nice contrast to those early baby days, where I was home, alone for 12 hours at a time, barely even knowing neighbours, with a whole long depressing day stretching out ahead of me. Now it’s all action and I love it. A little magic mirror to this time would have made those endless first days of motherhood much easier.

These days my biggest parenting stress is figuring out how many kids I’m going to be feeding each night, which is why I’m sticking to a range of flexible recipes that easily stretch out to serve everyone.

Sneak vegies into heaps of kiddies with ease!

Corn & chickpea fritters

If your kids are chickpea-phobic, blitz them up in a hand-held food processor before adding to the mix.

²/³ cup self-raising flour
1 egg
²/³ cup milk
315g can corn kernels, drained
1 medium carrot, peeled, grated
400g can chickpeas, rinsed, and drained
4 spring onions, finely chopped
Handful of basil and parsley leaves, finely chopped (optional, but recommended)
Black pepper
Canola oil, for frying
Salad and lemon wedges, to serve

Sift the flour into a large mixing bowl. Slowly add the combined egg and milk, whisking as you go to avoid lumps.

Add the rest of the ingredients to the batter and mix until evenly combined.

Heat a large non-stick frying pan over medium heat. Add the canola oil and ensure it is nice and hot before adding ¼ cup amounts of batter to the pan.

Cook for 3 minutes then flip over and cook on the other side for a further 3-4 minutes until nice and golden. Repeat with remaining batter. Drain on kitchen paper.

Serve warm with salad and lemon wedges.


By the way, do you MAMABAKE?
If you love to make big batches of food for the freezer, don’t forget to track down your local Mamabake group, where you can team up with local parents and have lovely big social cook-offs. Feed everyone AND join in with your local community. Perfect!

You also might like to try these flexible recipes…

Lamb and feta meatballs

Cook the meatballs ahead then stretch the meal with extra pasta

Vegie dots

It’s easy to double or triple quantities of these Vegie Dots

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3 Responses so far »

  1. 1

    Recipe Chefs said,

    Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

  2. 2

    Meegan said,

    Oh my goodness!
    I would definitely sneak in as one of the 4, 14 or 40, just to sample your dinners! Thanks for sharing these recipes 🙂

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