Chicken and Veggie Rice Fritters (Baby-Led Weaning)
These chicken veggie rice fritters are one of my favorite baby-led weaning recipes — soft, nourishing, and full of flavor from real, simple ingredients. They’re made with cooked rice, shredded chicken, egg, finely chopped carrots, and broccoli. Every bite is packed with protein, healthy carbs, and vitamins to help your baby grow strong and healthy.
Servings 8 patties
Ingredients
- ½ cup cooked rice soft and slightly sticky works best
- ¼ cup shredded cooked chicken finely shredded or minced
- 1 egg
- 2-3 tbsp grated carrot steamed until soft
- 2-3 tbsp finely chopped broccoli florets steamed until soft
- 1 tsp olive oil or avocado oil for cooking
Instructions
- Prep the veggies. Steam the carrots and broccoli until soft, then finely chop or mash them.
- Mix it all together. In a bowl, combine the rice, shredded chicken, egg, and cooked veggies. Mix until the ingredients stick together.
- Form small fritters. Use about 2 tablespoons of mixture per fritter and flatten slightly.
- Cook on a nonstick pan. Warm a drizzle of oil over medium-low heat and cook each side for about 2–3 minutes, or until golden brown and firm.
- Cool and serve. Let them cool completely before offering to baby. You can serve whole, cut into strips, or crumble for younger babies.
Notes
- For younger babies (8–9 months): crumble or mash lightly with a fork.
- For older babies/toddlers: serve whole as finger food alongside avocado or yogurt.
- Storage: keep in the fridge up to 3 days or freeze for up to 2 months. Reheat in a pan or microwave until warm.
- Freezer tip: freeze on a tray first so they don’t stick, then store in a bag for easy access.