Smoked Salmon Rice Cups
Recipes / Little Meals
A healthy little meal packaged up in a perfect-for-little-paws-sized muffin!
Never again will you wonder what to do with leftover rice; simply team it up with smoked salmon, veggies, and eggs and hey presto, you have a whole lotta omega-3 fatty acids, protein, vitamins, and minerals in a cute snack that your little ones will find difficult to resist.
Ingredients
150 g (1 cup) pumpkin, cubed
equates to one quarter of a medium pumpkin
80 g (1 cup) broccoli
equates to 5 medium florets
80 ml (1/3 cup) mild salsa
1 onion
2 cloves garlic
2 eggs
parsley/thyme
salt and pepper
400 g (2 cups) basmati rice, cooked and cooled
equates to 100 g (1 cup) uncooked rice
100 g (1/2 cup) smoked salmon, finely chopped
Method
Preheat oven to 180 C.
Combine pumpkin, broccoli, salsa, onion, garlic, eggs, and herbs in a high-speed food processor. Then mix in rice and smoked salmon by hand.
Spoon mixture into muffin trays and bake for 20 - 30 minutes until tops are golden.
Notes
Keep in an airtight container for up to three days.
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