Is it your kitty cats birthday? Or do they just deserve a treat? Well after whipping up one of these recipes for your kitty they will fuurrever love you!!!
These recipes are from the wonderful Kim McCosker who is the Queen of the 4 Ingredient cookbooks. She brought out one especially for Pets! This is just a selection of the kitty cat recipes that she has in her book.
If you would like to buy the book you can purchase it from her website 4Ingredients.
A couple of these recipes would work really well served on a Lickimat. Especially the pureed type recipes such as the Tuna Nicoise, Sardine Puree & Mash & Chicken Liver.
3 Ingredient Tuna Scones
Makes 24 scones
Ingredients
- 1 egg
- 220g can tuna in Springwater (undrained)
- 2 cups wholemeal self-raising flour
Method
- Preheat the oven to 180°C.
- Line a baking tray with baking paper.
- In a large bowl, crack and whisk the egg.
- Add the tuna and the self-raising flour.
- Mix until a dough forms – if the dough is too dry, add up to 1/3 cup of water – if the dough is too wet, add a little more flour.
- Turn out onto a clean flat surface and roll out to 1cm thickness.
- Use a small scone cutter to cut 24 rounds and place on the prepared tray.
- Bake for 15-20 minutes or until lightly golden and crisp.
- Cool before serving.
- Store in an airtight container for up to 2 weeks.
Cat Cookies
Makes 24 cookies
Ingredients
- 80g can tuna in oil
- ½ cup wholemeal flour
- ½ cup powdered milk
- 2 tbsp rice bran oil or cod liver oil
- 1 egg, beaten

Method
- Preheat the oven to 180°C.
- Line a baking tray with baking paper.
- In a large bowl, mash the tuna.
- Add the flour and powdered milk and mix to combine.
- Stir in ¼ cup of water, the oil and the egg.
- Using a teaspoon, dollop the mixture on to the prepared tray.
- Bake for 15-18 minutes.
- Cool completely.
- Store in an airtight container in the refrigerator or freeze and defrost as required.
Chicken Delight
2 serves
Ingredients
- 2 eggs, beaten
- 100g cooked chicken breast, diced
- 2 green beans, thinly sliced
- 1 tsp fish sauce

Method
- In a non-stick frying, scramble the eggs for about 2 minutes or until cooked through.
- Toss through the chicken, beans and fish sauce.
- Cook for another 2 minutes.
- Cool completely before serving.
Chicken Stir Fry
Makes 2-3 serves
Ingredients
- 100g boneless, skinless chicken breast, finely sliced
- 50g finely chopped spinach
- ½ cup cooked brown rice

Method
- In a non-stick frying pan, sauté the chicken for 1 to 2 minutes.
- Add the spinach and rice and toss to combine.
- Remove from the heat and allow to cool before serving.
- Store in the refrigerator for up to 3 days.
Mummy K’s Burgers (AKA FiFi's Burgers)
Makes 16 Burgers
Ingredients
- 300g lean beef mince
- 1 egg
- ¼ cup cooked brown rice

Method
- Combine the ingredients in a bowl and mix well.
- Shape into 16 mini patties.
- Cook in a non-stick frying pan over a medium heat for 3-4 minutes each side or until done.
- Allow to cool before serving.
Fish Balls
Makes 12
Ingredients
- 100g can tuna in oil
- 2 tbsp finely grated bread crumbs
- 1 egg, beaten
- 3 tbsp grated cheese

Method
- Preheat the oven to 180°C.
- Line a baking tray with baking paper.
- Place the ingredients in a bowl and mash into a nice paste.
- Using a teaspoon and with damp hands, shape into balls and place on the prepared tray.
- Bake for 12-15 minutes, or until golden brown.
- Cool before serving.
Mackerel Magic
Serves 2
Ingredients
- 1 fresh mackerel, cleaned and scaled
- 2 slices bacon, chopped
- 1 cup cooked brown rice
- 2tsp Worcestershire or fish sauce

Method
- In a non-stick frying pan, grill the mackerel on both sides for 1 minute, then set the mackerel aside.
- Into the same pan, add the chopped bacon and sauté for 1 – 2 minutes.
- Add the rice, toss to combine.
- Drizzle with the sauce and remove from the heat.
- Cut the mackerel along the stomach and gently open it up.
- Remove the bones working from head to tail.
- Fill the fish with the rice mixture
- Close the mackerel and serve once cooled.
Meow Mousse
Serves 4
Ingredients
- 200g chicken liver
- 1 tbsp unsalted butter
- 3 tbsp cream cheese
- 1 tbsp chopped parsley

Method
- Dice the chicken liver then combine with the butter in a frying pan over a moderate heat.
- Sauté until cooked (it turns grey).
- Remove from the heat and let cool slightly.
- Place the liver mix, cream cheese and parsley in a blender and blend until smooth (scraping down the sides occasionally).
- Using a spatula, scrape the mousse into single portions containers and leave to set in the refrigerator.
- This will keep in the refrigerator for up to 3 days.
Salmon Delight
Serves 3
Ingredients
- 1 cup cooked, boneless salmon
- 1 boiled egg
- 1 tbsp steamed broccoli
- 1 tbsp fish oil

Method
- Place all ingredients in a food processor and blend until smooth.
- Roll into 3 equal patties.
- Freeze or refrigerate until ready to serve.
Sardine Mash
Serves 2
Ingredients
- 200g can sardines, drained
- 2 tbsp cooked mashed carrot
- 1/3 cup cooked rolled oats

Method
- Combine all ingredients in a bowl and mash well.
- Serve half right away.
- The other half can be stored in the refrigerator in an air tight container for up to 3 days.
Sardine Puree
1 serve
Ingredients
- ½ tsp butter
- 100g can sardines, drained
- 8 rocket leaves or 6 nasturtium leaves
- ½ tsp fish sauce
Method
- In a non-stick frying pan, melt the butter, swirling to coat its base.
- Sauté the sardines over a medium heat, 1 – 2 minutes.
- While still on the heat, mash the sardines.
- Add ½ cup water and stir as it comes to a boil.
- Finely chop the rocket and add to the pan.
- Remove from the heat and allow to cool.
- Add a dash of fish sauce.
- Add to a blender and puree.
- Serve to your kitty cat.
Tuna Niçoise
Serves 2
Ingredients
- 195g can tuna in spring water
- 1 small boiled potato, quartered
- 1 tbsp chopped parsley
- 1 boiled egg
- 1/3 cup chopped spinach

Method
- Place all ingredients in a food processor.
- Blend to combine.
- Serve half immediately and keep the other half in an air tight container in the fridge for up to 3 days.