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?
Ad Hoc Mama 