Turn an old favourite into a delish, savoury lunch recipe. Be sure to add any type of cheese you have in the fridge – the more the better.
2 spoonsful milk and ¼ cup water
1 x 120g Bubs Chicken & Sweetcorn Risotto pouch
¼ cup cheese of choice
½ cup flour of choice
1 cob corn
1 tsp baking powder
Chop the corn kernels off the cob and stir them through the milk, along with the Bubs pouch and an egg.
Stir in the remaining ingredients and check the consistency – you may want a touch more water. Then, heat a frypan over a medium heat with a generous spoonful of butter or oil to grease it well.
Fry off the pikelets in batches and serve them with veggie sticks.
About the author: Stacey Clare
Stacey is a healthy mum to two young boys and an accredited health coach to the masses. She spends her days running after her busy babes who always seem to be getting into something. Her nights are spent cooking for her website or helping other mummas on their own family's health journey in her health-coaching services. You can view some of Stacey’s recipes here, connect with her on Facebook and Instagram or grab a copy of her lunchbox eBook which is packed full of healthy recipes that can be stored in the freezer!
Featured in this article
When choosing Bubs range of baby food you are making the decision to nourish your growing baby with food that is organic, packed with nutrients and free of nasties. This Chicken & Sweetcorn Risotto delivers a powerful dose of nutrition with four vegetables and organic free range chicken sourced from a farm in South Australia.