Articles & Recipes

Brown Rice Cakes, 2 Ways

Ashley Sperber - Friday, May 12, 2017

This recipe was a complete experimentation for one reason alone, and that was because I had left over sushi brown rice that I didn't want to waste.  As you know, sushi rice can be sticky, so I added a little ground flax seed to bind it (and boost nutrition), and voila!  The rice cake was born.  Unless the rice is not already cooked, this whole composition should take you a matter of minutes, and they should be able to store in the freezer for weeks to come.

I love to form the rice cakes in different in different shapes, based off what I am using them for.  They can be formed into thin flat patties and used as sandwich bread, or they can be formed into little cubes in place of falafel for those looking to supplement a new vegan option.  Lastly, the sweet rice cake can be served as a healthy dessert option! Brown rice packs a healthy dose of fiber and protein, despite its complex carbohydrate content.

For the savory rice cake, I added a little hummus and mixed green salad.  For my sweet rice cake, I topped it with toasted coconut and honey.  Feel free to experiment with your choice of toppings!

serving size: 8-12 cakes (depending on size)
total time: 15 mins

  • 2 cups cooked and cooled brown rice (preferably sushi rice which has a sticky consistency)
  • 1/4 cup ground flax seed

 

savory:

 

  • 1/4 cup nutritional yeast
  • 1 tablespoon garlic powder
  • 1 teaspoon ginger powder
  • 2 teaspoons sea salt (or more, as desired
  • olive oil for frying (about 1-2 tablespoons)
sweet:
  • 6-8 pitted dates (depending on preference of sweetness)
  • pinch sea salt
  • coconut oil for frying (about 1-2 tablespoons)
Place the base of the rice cake (rice and flax seeds) into a food processor.  Add in savory ingredients (yeast and spices) OR the sweet ingredients (dates), and pulse on the lowest setting for no more than 10 seconds.  The rice should resemble a crumble consistency, and nothing close to a puree.  If you are making patties, remove the mixture from the processor and place it onto a parchment lined baking sheet or flat surface.  Place another sheet of parchment paper down and roll the mixture out into a 1/2 inch density using a rolling pin.  Use a ring mold or cookie cutter to form patties.*  
 
Heat oil of choice in a medium sized frying pan over medium heat.  Gently remove each of the patties with a well oiled spatula and place them in the pan, cooking on each side for about 2 minutes or until golden brown.   Allow to cool on a dry paper towel, and top with garnish of choice.  

*If you are not forming patties, form shape of choice by hand and place cakes directly in heated oil.

 

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