Cheesy Broccoli Rice Balls 🥦🧀🍚

• Great way to use broccoli in a baby-friendly meal
• Soft inside with a lovely golden outside
• Perfect for baby-led weaning and toddlers
• Easy to batch make and freeze
• Delicious for the whole family

• Broccoli: adds vitamins, minerals, fibre, colour, and texture.
• Tasty/Cheddar Cheese: adds creaminess, flavour, and helps bind the mixture.
• Parmesan Cheese: brings a sharper, nuttier flavour and helps create a golden exterior.
• Panko Breadcrumbs: help absorb moisture and add structure.
• Egg: acts as a binder to help everything hold together.
• Cooked White Rice: forms the base and creates a soft interior.
• Garlic Powder: adds extra flavour and depth.

• 1 head broccoli, steamed and mashed
• 2 cups cooked white rice
• 1/2 cup panko breadcrumbs
• 1 egg
• 1 cup tasty/cheddar cheese, grated
• 1/2 cup parmesan cheese, grated
• 1 teaspoon garlic powder

1. Steam your broccoli and mash well.
2. Add the rest of the ingredients to a large bowl.
3. Mix everything together with your hands.
4. Roll into golf ball-sized pieces.
5. Bake at 200°C / 390°F for 18 minutes, or until golden.

1. Preheat your oven to 200°C / 390°F.
2. Cut the broccoli into florets, steam until soft, then mash in a large bowl.
3. Add the cooked rice, panko breadcrumbs, egg, cheddar cheese, parmesan, and garlic powder.
4. Mix well with your hands until everything is fully combined.
5. Roll into golf ball-sized pieces. You should get about 20.
6. Place onto a lined baking tray.
7. Bake for 18 minutes, or until they start turning golden brown.
8. Let them cool slightly before serving.

• Store in the fridge for up to 3 days.
• Freeze for up to 3 months.

Suitable from 8 months+ when served in an age-appropriate way and once egg, dairy, and wheat have already been introduced individually. For younger babies or those just starting BLW, shape into soft fingers instead of round balls for easier and safer self-feeding.