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

1. Preheat the oven to 180°C.
2. Line a baking tray with baking paper.
3. In a large bowl, crack and whisk the egg.
4. Add the tuna and the self-raising flour.
5. 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.
6. Turn out onto a clean flat surface and roll out to 1cm thickness.
7. Use a small scone cutter to cut 24 rounds and place on the prepared tray.
8. Bake for 15-20 minutes or until lightly golden and crisp.
9. Cool before serving.
10. 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

1. Preheat the oven to 180°C.
2. Line a baking tray with baking paper.
3. In a large bowl, mash the tuna.
4. Add the flour and powdered milk and mix to combine.
5. Stir in ¼ cup of water, the oil and the egg.
6. Using a teaspoon, dollop the mixture on to the prepared tray.
7. Bake for 15-18 minutes.
8. Cool completely.
9. 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

1. In a non-stick frying, scramble the eggs for about 2 minutes or until cooked through.
2. Toss through the chicken, beans and fish sauce.
3. Cook for another 2 minutes.
4. 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

1. In a non-stick frying pan, sauté the chicken for 1 to 2 minutes.
2. Add the spinach and rice and toss to combine.
3. Remove from the heat and allow to cool before serving.
4. 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

1. Combine the ingredients in a bowl and mix well.
2. Shape into 16 mini patties.
3. Cook in a non-stick frying pan over a medium heat for 3-4 minutes each side or until done.
4. 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

1. Preheat the oven to 180°C.
2. Line a baking tray with baking paper.
3. Place the ingredients in a bowl and mash into a nice paste.
4. Using a teaspoon and with damp hands, shape into balls and place on the prepared tray.
5. Bake for 12-15 minutes, or until golden brown.
6. 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

1. In a non-stick frying pan, grill the mackerel on both sides for 1 minute, then set the mackerel aside.
2. Into the same pan, add the chopped bacon and sauté for 1 – 2 minutes.
3. Add the rice, toss to combine.
4. Drizzle with the sauce and remove from the heat.
5. Cut the mackerel along the stomach and gently open it up.
6. Remove the bones working from head to tail.
7. Fill the fish with the rice mixture
8. 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

1. Dice the chicken liver then combine with the butter in a frying pan over a moderate heat.
2. Sauté until cooked (it turns grey).
3. Remove from the heat and let cool slightly.
4. Place the liver mix, cream cheese and parsley in a blender and blend until smooth (scraping down the sides occasionally).
5. Using a spatula, scrape the mousse into single portions containers and leave to set in the refrigerator.
6. 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

1. Place all ingredients in a food processor and blend until smooth.
2. Roll into 3 equal patties.
3. 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

1. Combine all ingredients in a bowl and mash well.
2. Serve half right away.
3. 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

1. In a non-stick frying pan, melt the butter, swirling to coat its base.
2. Sauté the sardines over a medium heat, 1 – 2 minutes.
3. While still on the heat, mash the sardines.
4. Add ½ cup water and stir as it comes to a boil.
5. Finely chop the rocket and add to the pan.
6. Remove from the heat and allow to cool.
7. Add a dash of fish sauce.
8. Add to a blender and puree.
9. 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

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