Vegetable rice cakes

Recipes / Vegetarian

Nutrient-dense and low GI, these fresh rice cakes are perfect for avoiding the mid-afternoon energy slump.

Recipe «Vegetable rice cakes» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small brown onion, finely chopped, 200g sweet potato, peeled, grated, 1 garlic clove, crushed, 200g broccoli, trimmed, cut into florets, 75g cooked SunRice basmati rice , 75g peeled roasted red capsicum, finely chopped, 5 eggs, 2 tbs chopped fresh basil , 1/2 red onion, finely chopped, 1/2 red capsicum, seeded, finely chopped, 80g fresh low-fat ricotta, crumbled, Small fresh basil leaves, to serve, 50g mixed salad leaves, to serve.

Ingredients:

  • 1 small brown onion, finely chopped 
  • 200g sweet potato, peeled, grated 
  • 1 garlic clove, crushed 
  • 200g broccoli, trimmed, cut into florets 
  • 75g cooked SunRice basmati rice 
  • 75g peeled roasted red capsicum, finely chopped 
  • 5 eggs 
  • 2 tbs chopped fresh basil 
  • 1/2 red onion, finely chopped 
  • 1/2 red capsicum, seeded, finely chopped 
  • 80g fresh low-fat ricotta, crumbled 
  • Small fresh basil leaves, to serve 
  • 50g mixed salad leaves, to serve 

Instructions

  1. Preheat oven to 180C/160C fan forced. Grease eight 80ml (1⁄3-cup) non-stick muffin pans with oil spray.
  2. Heat a large non-stick frying pan over medium heat. Spray with olive oil. Cook the brown onion, stirring, for 4 minutes or until soft. Add the sweet potato. Cook, stirring, for 3-4 minutes or until tender. Add the garlic and cook for 30 seconds or until aromatic. Transfer the mixture to a large bowl. Set aside to cool.
  3. Meanwhile, cook the broccoli in a saucepan of boiling water for 2-3 minutes or until just tender. Refresh under cold running water. Drain well. Coarsely chop.
  4. Add the broccoli, rice, roasted capsicum, eggs and basil to the sweet potato and stir to combine. Divide among the pans. Bake for 20 minutes or until golden and puffed.
  5. Combine the red onion and capsicum in a bowl. Serve cakes warm or cold with capsicum mixture, ricotta, basil leaves and salad leaves.