BLW-Friendly Salmon & Brown Rice Cakes

Prep time: 5 minutes
Cook time: 22-28 minutes
Total time: 30 minutes
Yields: 12 mini cakes

Description

A great way to get some much needed fishy omega-3’s & healthy fats into our little ones diets!
Also rich in Vitamin C, D, Calcium and Iron!

These salmon cakes are freezer friendly & contain such simple, clean ingredients! Perfect for BLW or a wholesome snack on the go!

Great for babies 8 months or older. Consult your doctor before introducing new foods, especially if your baby has allergies or dietary concerns.

Ingredients

2/3 cup finely chopped broccoli florets
2 1/2 cups cooked & cooled brown rice
2 large eggs
1/2 teaspoon garlic powder
2/3 cup shredded cheddar cheese
1 serve of flaked cooked, smoked or canned salmon (for ease – I opt for the wild-caught smoked salmon portions you can find at leading grocery stores)

Method

Preheat your oven to 170°C fan-forced and line a 12-cup muffin tray with paper cases or lightly grease.
Combined all ingredients in a large bowl. The eggs and cheese will help to bind the mixture but it will be quite dry. Ensure the salmon is evenly distributed.
Bake for 22-28 minutes, checking at 22 minutes for doneness. The muffins will be set and slightly golden on top. A toothpick inserted should come out clean.
Let cool in the tray for 5 minutes, before taking out of the liners and transferring to a wire rack to cool completely before serving or storing.

Storage!
Fridge: Store in the fridge for up to 4 days.
Freezer: Once cooled, freeze in a ziplock bag or airtight container for up to 3 months. Thaw overnight in the fridge.