Vegetable rice cakes
Discover this delightful and nutritious Vegetable Rice Cakes recipe, loaded with vibrant veggies like sweet potato, broccoli, and red pepper, combined with basmati rice and ricotta cheese for a perfect blend of flavors and textures. Easy to make and perfect for any meal!
- 10 Sep 2024
- Cook time 30 min
- Prep time 10 min
- 4 Servings
- 8 Ingredients
Vegetable rice cakes are a nutritious and delicious way to enjoy a variety of vegetables in a portable, easy-to-eat form. This recipe combines the natural sweetness of red onion, sweet potato, and red pepper with the rich, creamy texture of ricotta cheese and the satisfying crunch of broccoli. Perfect for lunch, dinner, or a healthy snack, these vegetable rice cakes are sure to become a favorite in your household.
Ingredients:
Instructions:
- Finely chop the red onion and red pepper.
- Peel and grate the sweet potato.
- Mince the garlic cloves.
- Chop the broccoli into small florets.
2. Cook the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- In a medium saucepan, add 1 cup of water and the rinsed rice. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 10-12 minutes or until the water is absorbed and the rice is cooked.
- Fluff the rice with a fork and set aside to cool.
- In a large pan over medium heat, add a drizzle of olive oil.
- Add the red onion, red pepper, minced garlic, and sweet potato. Sauté for about 5 minutes until they start to soften.
- Add the broccoli florets and continue to sauté for another 5-7 minutes until all the vegetables are tender. Remove from heat and let them cool slightly.
- In a large mixing bowl, whisk the eggs until well beaten.
- Stir in the ricotta cheese until well combined.
- Add the cooked rice and sautéed vegetables to the egg and ricotta mixture. Mix thoroughly.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Scoop about 1/4 cup of the mixture and form it into a compact patty. Place the patty on the prepared baking sheet. Repeat with the remaining mixture, spacing the patties evenly apart.
- Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the edges are golden and the cakes are firm to the touch.
- Remove the vegetable rice cakes from the oven and let them cool for a few minutes on the baking sheet.
- Serve warm as a side dish or a main course with a fresh salad or your favorite dipping sauce.
Tips:
- Prepare the vegetables in advance.: Chop the red onion, sweet potato, garlic, broccoli, and red pepper ahead of time to make the cooking process more streamlined and efficient.
- Pre-cook the rice.: Cook the basmati rice as per the package instructions before starting on the rest of the recipe. This will allow the rice to cool slightly and mix better with the other ingredients.
- Use a non-stick skillet.: When cooking the vegetable rice cakes, use a non-stick skillet to prevent sticking and ensure they cook evenly. If you don't have one, make sure to adequately oil your pan.
- Cool before serving.: Allow the vegetable rice cakes to cool slightly before serving. This helps them firm up and makes them easier to handle and more flavorful.
These vegetable rice cakes are a versatile and delicious way to incorporate more vegetables into your diet. With a delightful mix of tastes and textures, they are perfect for any meal or a convenient snack. Follow these tips and enjoy making and eating this nutritious dish!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 230kcal | 9% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 27g | 7% |
| Fiber 3.86g | 10% |
| Sugar 5g | 5% |
| Fat | |
| Fat 8g | 10% |
| Saturated 3.01g | 10% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 520ug | 58% |
| Choline 230mg | 42% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.42mg | 32% |
| Vitamin B3 1.25mg | 8% |
| Vitamin B6 0.38mg | 22% |
| Vitamin B9 120ug | 29% |
| Vitamin B12 0.69ug | 29% |
| Vitamin C 80mg | 89% |
| Vitamin E 1.22mg | 8% |
| Vitamin K 60ug | 50% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 2.28mg | 21% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 240mg | 19% |
| Potassium, K 540mg | 16% |
| Selenium, Se 27ug | 47% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.64mg | 15% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |