Tess in the kitchen
Rufus's Chicken and Rice Cakes

Notes from Tess:
I have a little brother called Rufus, though he isn't much younger than me.  We got Rufus from South Yorkshire English Springer Spaniel Rescue and travelled to Sheffield to meet him.  Rufus had a tummy bug when he came to live with us and was put on chicken and rice meals until his icky tummy got better.  I thought what if we had chicken and rice treats that would help him even more, so this recipe is for Rufus.  We had a little bit extra of the mixture left and I used a small bundt tin for the extra, so you could use any baking tin.

Ingredients:
I cup of cooked rice
1 cup of minced chicken
3 tbsp of flour
1 large egg
12 hole muffin tin

Method:
1 Preheat oven to 180.

2 In a bowl combine all the ingredients until mixed thoroughly.

3 Using a spoon, press the mixture into each hole in the tin until it is nearly full.

4 Bake for 30 minutes until the top is cooked and golden brown.

5 Let the cakes cool in the tin for 15 minutes then turn them out and let them cool completely.

Storage:
Store in an airtight container in the fridge for 5 days or freeze the cakes.