These Tex Mex rice cakes from Weelicious are full of bold flavor—plus, “they’re fun to hold, offering your one-year-old culinary independence,” McCord says. Serve some fresh and pop the rest into Bibago bowls and freeze to have on-hand.


  • 1 cup cooked brown rice
  • ½ cup whole wheat bread crumbs
  • ½ cup grated cheddar cheese
  • ¾ cup corn kernels
  • 2 tbsp chopped cilantro
  • ½ tsp kosher salt
  • 2 large eggs
  • 2 tbsp vegetable or canola oil for cooking


  1. In a bowl, mix together the rice, bread crumbs, cheese, corn, cilantro and salt.
  2. In a separate bowl, whisk the eggs, then add to the rice mixture and mix to combine well.
  3. Measure ¼ cup mixture at a time and shape into patties.
  4. Heat a thin layer of oil in a skillet over medium heat. Add the patties and cook for 2 minutes on each side, until golden brown.
  5. To freeze, prepare the recipe through step 3, place the patties in a single layer on a tray and freeze for 30 minutes or until frozen through. Transfer to a zip top bag or other freezer safe container for up to four months. Thaw overnight in the fridge and follow the recipe directions starting with step 4.

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