Vegetable rice cakes
Vegetable rice cakes combine sweet potato, broccoli, and ricotta cheese into nutritious, portable patties. Baked until golden, they offer a satisfying crunch and are perfect for any meal.
Cook time 30 min
Prep time 10 min
Ingredients:
1/2 red onion1 sweet potato
2 garlic cloves
8 oz broccoli
1/2 cup basmati rice
1 red pepper
5 eggs
1/3 cup ricotta cheese
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.
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.
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!
Vegetable rice cakes FAQ:
Bake the vegetable rice cakes in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the edges are golden and the cakes are firm to the touch.
The rice cakes are done when they are firm to the touch and the edges have turned golden brown. You can also use a toothpick; it should come out clean when inserted into the center of a cake.
Yes, you can store leftover vegetable rice cakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them for longer storage, ideally for up to 2 months. Reheat in the oven or microwave before serving.
You can substitute ricotta cheese with cottage cheese or cream cheese for a similar texture. For the vegetables, any combination of your favorite veggies can work, such as zucchini or spinach, as long as they are finely chopped.
A standard baking sheet is suitable for this recipe. Make sure to line it with parchment paper for easy removal and even baking.
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.
Nutrition per serving
4 ServingsCalories 230kcal
Protein 13g
Carbohydrates 27g
Fiber 3.86g
Sugar 5g
Fat 8g
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