Get ready to transform ordinary ingredients into an extraordinary culinary experience! These Rice and Veggie Cakes are not just another recipe – they're a flavor-packed, nutrition-loaded meal that will revolutionize your dinner routine. Imagine golden-brown, crispy patties bursting with vibrant vegetables and perfectly seasoned rice, creating a dish that's both healthy and absolutely mouthwatering. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious food, these veggie cakes are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 2 cups cooked rice
- 1 cup grated carrots
- 1 cup chopped spinach
- 1/2 cup breadcrumbs
- 2 eggs
- Salt to taste
- Pepper to taste
- Olive oil for frying
Instructions
- In a large mixing bowl, combine the cooked rice, grated carrots, and chopped spinach. Mix thoroughly to ensure even distribution of vegetables.
- Add breadcrumbs to the rice and vegetable mixture. The breadcrumbs will help bind the ingredients and provide a crispy texture.
- Crack the eggs into the bowl and season with salt and freshly ground black pepper. Mix all ingredients together until they form a cohesive mixture that can be easily shaped.
- Using clean hands, form the mixture into small patties approximately 3 inches in diameter and about 1/2 inch thick. Ensure each cake is compact and holds together well.
- Heat olive oil in a large non-stick skillet over medium heat. The oil should be hot but not smoking.
- Carefully place the veggie cakes into the heated skillet, cooking for about 4-5 minutes on each side until they develop a golden-brown crispy exterior.
- Remove the cakes from the skillet and place on a paper towel-lined plate to absorb excess oil.
- Let the cakes rest for 2-3 minutes before serving to allow them to set and cool slightly.
- Serve warm with a side of yogurt sauce, salsa, or your preferred dipping sauce.
Tips
- Use day-old rice for better texture: Slightly dried rice helps the cakes hold together more effectively.
- Squeeze out excess moisture from vegetables to prevent soggy cakes.
- Make sure your skillet is at the right temperature – medium heat ensures a crispy exterior without burning.
- Don't overcrowd the pan; cook the cakes in batches for even browning.
- For extra binding, you can add a tablespoon of flour or cornstarch to the mixture.
- Experiment with different vegetables based on what's in season or your personal preferences.
- These cakes freeze beautifully – make a double batch and save some for quick future meals.
- For a gluten-free version, replace breadcrumbs with ground oats or gluten-free breadcrumbs.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 8g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 95mg
