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Baked Rice Balls with Salmon and Peas

Homemade Toddler Meal

  • Cook Time: 1 hour
  • 8-10 rice balls

What you'll need

  • 1/4 lb wild salmon filet

  • 1 cup cooked brown rice

  • 1 cup frozen peas, defrosted

  • ¼ cup grated parmesan cheese

  • 2 large eggs, beaten

  • ½ teaspoons dried dill

How to make it:

  1. Pre-heat oven to 350° F. Place the salmon skin side down, in a baking dish. Bake until opaque throughout, about 15 minutes. Let cool. Remove the skin and discard. Using a fork, flake the salmon into small pieces, discarding any pin bones. Transfer the salmon to a bowl. Add the rice, peas, cheese, eggs, dill, and stir until combined.
  2. Line a baking sheet with parchment paper. Form about 1/3 cup of the salmon mixture into a 1 ½ inch ball and place it on the prepared backing sheet. Repeat with the remaining salmon mixture to from 8-10 balls. Loosely cover the balls with aluminum foil and bake until the balls are slightly firm but still gooey, 18 -20 minutes. Let cool slightly and serve warm. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 1 month. Reheat before serving.

This recipe is from our Happy Family Organic’s Cookbook, for more great recipes check out the cookbook here

Always check with your child’s doctor first if you have any questions about introducing new foods and textures.

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