Leftover Rice and Fish Cakes
I like to keep the batter in the fridge and cook fresh when serving.Or - freeze cooked or uncooked for up to 3 months, place in between baking paper to easily grab for a quick meal!
Contents
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Leftover Rice and Fish Cakes
AGE APPROPRIATE: when tolerating fish and eggs separately (allergens)
- Frying Pan
- Sandwich Press
- Mixing Bowl
- 1 cup cooked and cooked rice
- A large tin salmon (400g) or any other tinned fish you want to use (eg sardines, mackere
- 2 tbsp cassava flour (can also use buckwheat or if tolerating gluten spelt flour)
- 1 egg
Optional
- 1/2 tsp garlic powder
- 1-2 TBSP finely chopped herbs such as parsley or dill or coriander
- Small handful cheese such as Parmesan or cheddar (if tolerating dairy, omit for under 12 months)
-
Place all ingredients in a bowl and mix well – if using fish with the bones make sure they are all crushed down.
-
Pan fry in some ghee or avocado or olive oil, until cooked through on both sides – or pop in your sandwich press for a quick cook
AGE APPROPRIATE: when tolerating fish and eggs separately (allergens)
Notes:
Will last in fridge for up to 3 days – I like to keep the batter in the fridge and cook fresh when serving.
Or – freeze cooked or uncooked for up to 3 months, place in between baking paper to easily grab for a quick meal!
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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