Recipe adapted from Get Up and Grow: Cooking for Children with permission of the Australian Government.
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
- Preheat oven to 180°C.
- Peel and chop potato into small pieces. Steam for 20 minutes or until tender.
- Heat oil in pan. Add onion and pork. Cook, gently stirring, until pork is cooked through.
- Add broccoli and corn. Gently stir to heat through.
- Mash potato with lemon juice until smooth.
- Combine egg replacer and water as per instructions on egg replacer package.
- Combine potato, pork mixture, rice and egg replacer mixture.
- Line baking tray with non-stick baking paper.
- Press potato mixture into baking tray.
- Bake in oven for 30 minutes or until golden.
- Serve with gluten free bread and lettuce, sliced tomato and cucumber.
- Canned tuna, beef or chicken mince can be used instead of pork. Tuna should only be used if no children require fish free meals.
- This recipe can be served with cooked vegetables instead of salad.
This recipe does not account for potential contamination that may occur through manufacturing and processing. Ingredients in this recipe may still have precautionary allergen food labelling (e.g. “may contain traces of”).
When preparing this recipe, it is important to:
- double-check the label of ingredients every time you make it
- prevent any contamination during preparation, cooking and serving.
- Gluten free bread often contains soy and egg. This should be checked for children who are allergic to soy and egg.
- Serve with regular bread for children who are not allergic to wheat and who do not have coeliac disease.
Allergy friendly recipes
Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.