1 1/2cupbreadcrumbs(I use rice chex made by Health Valley to keep these gluten-free. Just put them in a ziploc bag and smash them up. Kula Baby usually handles the smashing part for me.)
1dashhot sauce(I used the Trader Joe's variety, this is optional)
Steam the sliced potatoes in a steamer basket for 10 minutes until soft and set aside.
Slice up the cooked chicken and place it in the food processor. Pulse for a few minutes to shred the chicken. Add 1 cup of rice, potatoes, 1/4 cup rice milk, salt, clove of garlic, spices, hot sauce, baking powder and flour. Blend until you have a nice chunky mixture working.
Place mixture in large bowl.
Add 1/2 cup breadcrumbs (you can add more if your mixture seems too thin but remember it will thicken up a bit as it sits). Add the remaining cup of rice and stir to combine. (NOTE: If your child is sensitive to texture you may choose to blend the second cup of rice instead.)
Let mixture stand for 5 minutes. It will thicken as you wait.
In a small bowl place the remaining breadcrumbs.
Form small ball of the chicken mixture with your hands. Roll the ball in breadcrumbs to coat. Place on greased cookie sheet. Repeat until all the mixture is used.
I sprayed my croquettes with olive oil spray before putting them in the oven. This helps them bake up golden brown.
Bake at 400 degrees for 15-20 minutes until golden brown.