Ingredients
Equipment
Method
Prepare ingredients
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- If using raw chicken and beetroot: poach the boneless skinless chicken in simmering water until cooked through (12–15 minutes), then shred with two forks. Cook beetroot until tender (boiled or roasted) and finely chop or mash. Allow ingredients to cool slightly.
Combine and mix
- Place rolled oats in a food processor and pulse briefly to a coarse flour (or use a blender). Add the shredded cooked chicken, cooked beetroot, pumpkin puree, grated carrot, egg, chopped parsley and olive oil to the processor.
- Pulse in short bursts until the mixture comes together into a slightly sticky, coarse dough. If the mix is too dry, add 1 tablespoon of water at a time until it holds when pressed.
Shape and bake
- Portion the mixture into 12 equal small patties (or 8 larger patties). Place them on the prepared baking sheet, flattening slightly so they cook evenly.
- Bake in the preheated oven for 18–22 minutes, until the patties are firm and cooked through. Time will vary slightly by size—ensure the center is set.
Cool and serve
- Remove from the oven and let the patties cool completely on a wire rack before serving. For the stated servings, offer about 3 small patties per adult dog as an occasional meal or treat, adjusting for size and activity.
- Store extras as directed below. Always check temperature before giving to your dog.
