If you’re through the purees and finger foods and at the later stages of the weaning process, it’s time to get a bit more adventurous.

By 12 months, most babies are able to feed themselves more, and instead of making something completely different for them, you can simply adapt a meal you’d like to eat yourself.

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Joe Wicks’ new book Wean in 15 tackles all the stages of the process and is inspired by his and wife Rosie’s journey moving their daughter Indie onto solid food.

Joe Wicks recipe
(Maja Smend/PA)
Joe Wicks recipe
Print Recipe
Nutrition Facts
Chickpea and mushroom burger recipe
Amount Per Serving
Calories 880 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 7g44%
Cholesterol 111mg37%
Sodium 111mg5%
Potassium 1337mg38%
Carbohydrates 119g40%
Fiber 21g88%
Sugar 15g17%
Protein 35g70%
Vitamin A 555IU11%
Vitamin C 8mg10%
Calcium 312mg31%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.

Chickpea and mushroom burger recipe

Tasty vegetarian burger
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: British
Servings: 2
Calories: 880kcal
Author: Joe Wicks

Equipment

  • Large frying pan
  • Food processor
  • Bowl

Ingredients

  • 50 g blanched almonds
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 150 g chestnut mushrooms diced small
  • 130 g packet pre-cooked brown rice
  • 400 g chickpeas drained and rinsed
  • 1 tso smoked paprika
  • 1 egg yolk
  • 25 g cheddar grated

To serve

  • bread buns
  • sliced or mashed avocado
  • baby gem lettuce leaves
  • grated cheese
  • sliced tomato
  • spoonful of yoghurt

Method

  • Place the almonds in a large dry frying pan over a medium heat and toast until fragrant and lightly browned. Remove from the pan and keep to one side for later.
  • Add one tablespoon of olive oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated. Add the rice to the pan and break up with the back of a spoon.
  • Add half the mushroom rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth.
  • Scrape the mixture into a bowl and add the remaining rice and mushrooms, smoked paprika, egg yolk and the grated cheese. Mix everything together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small.
  • Wipe the same frying pan clean and add the remaining tablespoon of oil over a medium heat. Fry the burgers for one to two minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with sliced avocado, lettuce, extra grated cheese, tomato and yoghurt.
    Keeps for up to two days covered in the fridge.

Nutrition

Calories: 880kcal | Carbohydrates: 119g | Protein: 35g | Fat: 41g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 111mg | Potassium: 1337mg | Fiber: 21g | Sugar: 15g | Vitamin A: 555IU | Vitamin C: 8mg | Calcium: 312mg | Iron: 9mg

Wean in 15 by Joe Wicks is published by Bluebird.

How to make Joe Wicks’ vegetarian lasagne

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