Ingredients: 2 cups cooked white rice 1 ½ cups steamed and mashed butternut pumpkin (about 300g when raw) 1/2 cup panko breadcrumbs 1 egg 1 cup tasty/cheddar cheese, grated ½ cup parmesan cheese, grated 1 teaspoon garlic powder
Instructions:
Preheat your oven to 180°C/350°F.
Steam the butternut pumpkin until soft, then mash it in a large bowl. Steaming will take 15-20 minutes for 2cm (1 inch) pieces.
Add all remaining ingredients to the mashed pumpkin and mix well with a fork until fully combined.
Form the mixture into golf-sized balls. You should get about 18-20 rice balls, depending on size.
Place the balls on a lined baking tray and bake for 30 minutes.
Allow to cool slightly before enjoying. Store in the fridge for up to 3 days or freeze for up to 3 months.
1 Comment
RECIPE
Ingredients:
2 cups cooked white rice
1 ½ cups steamed and mashed butternut pumpkin (about 300g when raw)
1/2 cup panko breadcrumbs
1 egg
1 cup tasty/cheddar cheese, grated
½ cup parmesan cheese, grated
1 teaspoon garlic powder
Instructions:
Preheat your oven to 180°C/350°F.
Steam the butternut pumpkin until soft, then mash it in a large bowl. Steaming will take 15-20 minutes for 2cm (1 inch) pieces.
Add all remaining ingredients to the mashed pumpkin and mix well with a fork until fully combined.
Form the mixture into golf-sized balls. You should get about 18-20 rice balls, depending on size.
Place the balls on a lined baking tray and bake for 30 minutes.
Allow to cool slightly before enjoying. Store in the fridge for up to 3 days or freeze for up to 3 months.
#babyledweaning #blw #blwideas #whatmytoddlereats