Turkey, cooked rice and soft vegetables form thin moist patties, provided the ground poultry reaches a safe internal temperature. Serve squashable strips, not thick, hard round pieces.
Cook and cool the rice safely in advance if necessary; wash and steam broccoli and carrot until easily mashed.
Combine raw ground turkey with cooked rice, fully tender vegetables and a little water or unsalted stock to make a moist mixture, using clean raw-poultry utensils.
Shape into thin small patties, not thick round balls, and pan-cook gently with a little olive oil on both sides.
Use a food thermometer to verify the centre of each turkey patty reaches 74°C (165°F); ensure no raw meat remains but the patty still crushes easily and has no firm crust.
Cool, cut into soft manageable strips and serve upright with supervision; refrigerate untouched cooked-rice portions promptly.
Serve only fully cooked, soft, thin turkey-rice strips that squash easily under light pressure; never dense round patties or crisp, hard-edged pieces.
Serve as soft, finger-sized patties that baby can grasp easily. Ensure they are moist and break apart easily in the mouth.
No standard major allergen is intentionally in the listed turkey, rice, broccoli and carrot; check any stock, cooking ingredients and substitutions.
Cool cooked rice within one hour and refrigerate untouched portions promptly; use within 24 hours. Reheat once thoroughly until steaming hot throughout and cool before feeding. Discard leftovers from baby's bowl.
Cool cooked rice within one hour and refrigerate untouched portions promptly; use within 24 hours. Reheat once thoroughly until steaming hot throughout and cool before feeding. Discard leftovers from baby's bowl.
This guide is informed by current guidelines from leading health organizations:
