Chicken, celery and rice flake mini-burgers (nut-free)

Name: Chicken, celery and rice flake mini-burgers (nut-free)
Prep time: 10 min
Yield: 2 servings
Ingredients: 60 g chicken; 80 g celery; 50 g rice flakes; 30 g fig; 1 tbsp olive oil; 3 g rosemary; 1 piece silken tofu

A nut-free recipe suitable for baby 12-36 months with allergies. Made with chicken and celery. SAFETY: all ingredients are guaranteed nut-free.

10 min
Prep: 0 min
Cook

Ingredients

60 gchickenAlternative: white beans
80 gceleryAlternative: green bell pepper
50 grice flakesAlternative: quinoa
30 gfigAlternative: mango
1 tbspolive oilAlternative: rapeseed oil
3 grosemaryAlternative: chervil
1 piecesilken tofuAlternative: 2 tbsp apple compote

Preparation steps

1. Safe ingredient preparation (chicken mini-burgers)

14 min

CHECK that ALL ingredients bear the Nut-Free label
Cook the chicken in a pan (5-7 min) until fully cooked
Cut the celery into regular 1.5 cm cubes (remove tough strings)
Rehydrate the rice flakes in water (5 min)
Cut the fig into small pieces (very soft)
Wash and finely chop the rosemary
Take all ingredients out 20 min before (room temperature)

Cutting boardParing knifeKitchen scaleMixing bowlPan

Keep an eye on

Do NOT buy a product without reading the label
Do not cut too large: choking hazard
Do not leave tough celery strings
Do not forget to remove fig skin if thick
Do not add salt: baby's immature kidneys
⚠️ NEVER serve a product that may contain hidden nuts

Texture tip

Cut ALL pieces the same size for even cooking
For 12-18 months: thinner pieces (1 cm)
Test cooking with a fork: celery should be melting-tender
KEEP PACKAGING of sensitive products to prove nut-free
Check LABELS even for 'obvious' products (e.g. spice mixes sometimes contain nut traces)
Take out 30 min before for better incorporation

2. Assembly and shaping

9 min

Crumble the cooked chicken in a large bowl
Add the celery mashed into a smooth purée
Fold in the cooked rice flakes and diced fig
Add the binder (silken tofu)
Pour in the olive oil and half of the rosemary
Mix with a wooden spoon
Adjust the texture (rice flour if too sticky)
Shape the mini-burgers with oiled hands
Place on a tray

3. Cooking (baked)

19 min

Preheat the oven to 180°C fan
Lightly oil a baking sheet
Arrange the mini-burgers leaving 2 cm between each
Bake in the middle of the oven for 17 min
Check cooking halfway through
Remove when mini-burgers are golden
Let cool 3-4 min
Test the temp with a finger: warm
Serve immediately

4. Safe serving

6 min

Prepare a fresh fig slice garnish
Arrange the warm mini-burgers on baby's plate
Add small fig pieces around (peeled)
Show how to pick up the burgers
Serve warm
Watch baby during the meal
Monitor allergy signs (rash, swelling)
Put leftovers in the fridge

Baby plateSmall bowl + suction cup