Savory Rice Cakes Recipes

10-MINUTE RICE CAKES

Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!

Provided by Lauren

Categories 100+ Everyday Cooking Recipes

Time 10m

Yield 1

Number Of Ingredients 6

10-Minute Rice Cakes image

Steps:

Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.

Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g

Ingredients

½ cup cooked white rice
1 egg
1 tablespoon chopped fresh basil
1 teaspoon milk
salt and ground black pepper to taste
1 ½ teaspoons butter

SAVORY RICE CAKES

Categories Rice Vegetarian Spring Gourmet

Yield Makes 4 side-dish servings

Number Of Ingredients 11

Savory Rice Cakes image

Steps:

Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.

Ingredients

3 scallions, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
1 teaspoon finely chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
5 tablespoons olive oil
2 cups unsalted cooked rice at room temperature
2 large eggs, lightly beaten
1 cup fresh bread crumbs (from 2 slices firm white sandwich bread)

RICE CAKES

Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.

Provided by Kim Severson

Categories side dish

Time 20m

Yield 4 to 6 cakes

Number Of Ingredients 9

Rice Cakes image

Steps:

In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram

Ingredients

2 cups leftover white rice, preferably long-grain or Carolina Gold
2 eggs, lightly beaten
1 cup finely chopped zucchini
3 tablespoons chopped mint
1/3 cup green onion, chopped
1 cup sharp white Cheddar, grated on the large hole of a box grater
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter

SAVORY RICE CAKES

Make and share this Savory Rice Cakes recipe from Food.com.

Provided by ontariomamaof7

Categories Lunch/Snacks

Time 2m

Yield 2 serving(s)

Number Of Ingredients 3

Savory Rice Cakes image

Steps:

Spread cream cheese on rice cakes.
Spread salsa on top of the cream cheese.

Nutrition Facts : Calories 43.6, Fat 0.3, SaturatedFat 0.1, Sodium 223.6, Carbohydrate 9.4, Fiber 0.9, Sugar 1.1, Protein 1.2

Ingredients

2 rice cakes
1/4 cup salsa
1/4 cup fat free cream cheese

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Savory Rice Cakes Recipes

10-MINUTE RICE CAKES

SAVORY RICE CAKES

RICE CAKES

SAVORY RICE CAKES

Make and share this Savory Rice Cakes recipe from Food.com.

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