Chicken Veggie Rice Cakes
These Chicken Veggie Rice Cakes are a delicious and nutritious option for babies aged 10-12 months. Packed with protein from chicken and essential vitamins from veggies, they provide a balanced meal that's easy for little hands to hold. Perfect for encouraging self-feeding and introducing new textures!
📝 Editor's Note
Ensure that the rice cakes are cooled before serving to avoid burns. You can also add different vegetables like peas or spinach for variety, depending on your baby's taste preferences.
🥕 Ingredients
- 1 cup cooked chicken, shredded
- 1/2 cup cooked brown rice
- 1/2 cup grated zucchini
- 1/4 cup finely chopped spinach
- 1 egg, beaten
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Pinch of salt (optional)
👨🍳 Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken, cooked brown rice, grated zucchini, chopped spinach, beaten egg, olive oil, garlic powder, and salt until well combined.
- Scoop tablespoon-sized portions of the mixture onto a baking sheet lined with parchment paper.
- Flatten each portion slightly to form a small cake.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
- Let cool completely before serving.
🍴 Serving Suggestion
💡 Tips & Tricks
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the rice cakes for convenient meals later. Adjust the texture by mashing or serving whole, based on your baby's chewing ability.
📊 Nutrition Facts (Per Serving)
This content has been prepared and updated by the Miny Memos Editorial Team.
⚕️ This content is for informational purposes only. Please consult your doctor for diagnosis and treatment.
