Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

March 13, 2011thecoffeebreak
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
(Serves 2-4)
Ingredients:
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
Method:
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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9 Comments

  • wgfoodie

    March 15, 2011 at 12:56 pm

    What a fantastic use of leftovers! I love a nice, creative fritter and this one I will have to try. Thanks for sharing!

  • Mary

    March 15, 2011 at 3:22 pm

    That is certainly true of people my age who were raised with a waste not want no mentality. I think you've found a perfect way to use these leftovers. Your rice cakes look delicious. Have a wonderful day. Blessings…Mary

  • Dimah

    March 16, 2011 at 10:04 am

    mmm, looks amazingly delicious!

  • Min {Honest Vanilla}

    March 16, 2011 at 1:35 pm

    I agree, I feel completely guilty about wasting food too! Thanks for this recipe, definitely useful very soon 😉

  • Nicolas

    March 18, 2011 at 12:12 am

    looks good and tasted good. thanks for the recipe! since i have dill at home and hate to waste – i added it to the greek yogurt with lemon, garlic and olive oil.

  • thecoffeebreak

    March 20, 2011 at 10:49 pm

    Thanks for your comments 🙂

  • matbakhun

    March 29, 2011 at 11:59 am

    hi im nabeela i really love your recipe would you like to post you yummy recipe on my blog.The link is here:http://matbakhun.blogspot.com/p/add-recipe.html

  • oviya

    April 20, 2011 at 11:32 am

    Great thoughts you got there, believe I may possibly try just some of it throughout my daily life.

    Baking Oven

  • Bona

    September 24, 2013 at 11:31 am

    Lovely idea…

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