I don’t like to waste food and even more I hate to throw away any food. When this happens I always think that there are people who don’t have anything to eat and here I am throwing away food. It doesn’t happen often but when it does guilt immediately strikes in… Does it happen to you too?
To avoid that I cook enough only for one meal or one day. I cook more if I know I am going to be busy. This is working fine for me and I am happy I am not throwing anything away.
When I have leftovers like rice or pasta, I think of the way to create delicious and nutritious meal. So when I had rice left from the dinner couple of days ago, straight away I thought about rice cakes. They are easy to prepare, don’t require a lot of ingredients and still very delicious. And most important they are hit in our house.
I hope you will enjoy these rice cakes as much I we did!
Prep time : 20 min
Cooking time : 25-30 min
For rice cakes:
1 onion, thinly sliced
2 garlic cloves, minced
100 g mushrooms, thinly sliced
1 tbs olive oil
300 g cooked rice
1 egg, lightly beaten
2 tbs flour
Salt, pepper to taste
150 g wholegrain breadcrumbs
For herb yogurt:
150 g natural or Greek-style yogurt
2 tbs chopped parsley
2 tbs chopped chives or spring onions
Preheat oven to 200⁰C. Line two trays with silicone mat or bake in batches.
In a frying pan heat up oil, add onion, garlic and mushrooms. Sauté for 5 min or until onion is tender then set aside to cool for a bit.
In a large bowl combine rice, egg and flour. Add onion mixture and mix well. Adjust seasoning if required.
Shape into 10-12 cakes, depending on the size. Coat the cakes with breadcrumbs and transfer onto baking trays.
Bake for 20-25 minutes or until golden and heated through.
For the yogurt sauce, in a bowl combine yogurt and herbs. Refrigerate until ready to use.
Serve with rocket leaves and fresh veggies.
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