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This recipe is a quick and easy fallback for me when I’m stressing about what to give Sebastian that’s quick, fresh and nutritious. It takes just five minutes if the rice is pre-prepared, so I usually cook extra rice with some other meal, and hold onto it for a day or two until I’m ready to make a batch of these corn cakes.

Ingredients

1 cup of cooked rice
1 cup of self-raising flour
1 cup of creamed corn
1 egg
Butter/marg/veg oil for the pan

Combine ingredients in a large bowl until mixed. Heat a large pan with your choice of butter/marg/veg oil over a medium heat. Dollop big spoonfuls into the pan, allow to brown and then flip. Cool before serving to your toddler, and store extras in the fridge or freezer.

Variations

I use jasmine rice because it’s what I always have in the house, but you could try long-grain or brown rice too. I use self-raising flour because it makes the cakes nice and fluffy, but plain flour works just as well. Try adding different finely chopped vegetables like red capsicum, grated carrot or pre-cooked broccoli. My Mum has tried adding diced bacon, which was a big hit too. If the mixture is becoming dry, simply add another egg or more creamed corn.

 

My son LOVES these, and they make a great snack, or serve with fresh veggies for a really healthy dinner. When they’re hot and crispy and fresh from the pan, I add a little salt and wolf them down myself. They freeze well in freezer bags, travel in Ziploc bags and are perfect for breakfast, lunch or dinner.

 

What’s your favourite toddler recipe?

 

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