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.
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.
Chickpea and mushroom burger recipe
- Large frying pan
- Food processor
- 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
- bread buns
- sliced or mashed avocado
- baby gem lettuce leaves
- grated cheese
- sliced tomato
- spoonful of yoghurt
- 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.
Wean in 15 by Joe Wicks is published by Bluebird.
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