Baby Led Weaning

Growing healthy babies with healthy appetites

Carrie has been cooking again… Rice Cakes

Rice Cakes

150g/5¼oz cooked Thai fragrant rice
1 free-range egg, beaten
2 spring onions, finely chopped
½ red pepper, finely chopped
drizzle soy sauce
1-2 tbsp olive oil

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the cooked rice into a large bowl. Stir in the beaten egg along with the spring onions, pepper and soy sauce.
3. Heat the oil in a small to medium non-stick frying pan. Spoon the rice mixture into the pan and press down. Fry for about two minutes. Transfer the pan to the oven and cook for a further 10-12 minutes.
4. Remove from the oven and allow to cool slightly. Turn the cake out and cut into wedges to serve.

Although lovely the next time I would add more ingredients (maybe garlic, some herbs or veggies or ginger) to give it some more taste, but definitely a good base recipe, oh and for those of us who don’t have every chefs implement known to man, I cooked it in a frying pan and transfered it to an oven proof dish.

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4 Responses to “Carrie has been cooking again… Rice Cakes”

  1. emma says:

    Is this recipe possible to freeze

  2. Margie says:

    Thanks for the recipe! This are great for “loading” runny foods like purees. I made it with quinoa and it worked just as well.

  3. Cassy says:

    These sound great. Can u freeze them?

  4. Cassy says:

    These sound great. Can u freeze them?
    Will try a spicier version for Mama & Daddy :)

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