Brown Rice Veggie Cakes are healthy, gluten free, vegetarian patties that make a great side dish or light meal. They are served with a yogurt sauce that adds a cool contrast and extra flavor.
You could make these as a side dish or serve them as a vegetarian meal. They are hearty and veggie packed.
If you are looking for some other ways to add brown rice to your diet, check out Mushroom Brown Rice Pilaf, Lentil Brown Rice Soup, Lemon Parsley Brown Rice, Asparagus Fried Brown Rice, and Chicken Brown Rice Soup. You could also make Fried Rice Cakes with brown rice instead of white rice.
SOME THINGS TO KNOW:
- Brown Rice does not go through all the processing that white rice does so the bran and germ layers are not removed. This makes it a better choice for nutritional value.
- If you do not have brown rice, white long grain rice can be substituted.
- It is important to keep the lid tightly on the pan while cooking the rice. Do not keep checking it too often. When the lid is removed it releases the steam from the pan and interrupts the cooking process.
- You can form the cakes ahead of time and keep them in the refrigerator for up to one day before frying them. Make sure that they are tightly wrapped to keep them moist.
- Both the cooked cakes and the yogurt sauce can be kept in the refrigerator for 2-3 days.
- The rice cakes can be frozen for 2-3 months. Place them into the freezer on a baking sheet to freeze. Once frozen, place them into an airtight freezer container and return to the freezer.
- The yogurt sauce cannot be frozen. Freezing changes the texture.
- Defrost the frozen rice cakes overnight in the refrigerator.
- To reheat the defrosted rice cakes, place them into a preheated 350 degree oven on a baking sheet. Cover them with foil. Bake for 10-15 minutes until they are heated through.
Brown Rice Veggie CakesPrint This
- RICE CAKES:
- 1 cup brown rice
- 2 cups vegetable broth
- 2 tablespoons olive oil, divided
- 1 large shallot, minced
- 2 cloves garlic, minced
- 5 ounces baby spinach, chopped fine
- 2 medium size carrots, peeled and shredded
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 egg, beaten
- ¼ cup plain yogurt
- 1 tablespoon fresh parsley, chopped
- YOGURT SAUCE:
- 1 cup plain yogurt
- ¼ cup red onion, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh parsley chopped
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Add the brown rice and vegetable broth to a medium saucepan and bring them to a boil over high heat. When it reaches this stage, change the heat setting to low, give it a quick stir and cover the pan.
Let it simmer for 20-25 minutes until the broth is absorbed and the rice is tender. You can check the rice a couple times during the process and stir it again.
When the rice is cooked, let is sit covered in the pan for 10 minutes. Fluff the rice with a fork and place it into a large bowl.
Add 1 tablespoon of the olive oil to a large skillet and heat it over medium low heat.
Add the shallots and the garlic and cook them, stirring occasionally for 1 minute.
Add the spinach and carrots to the pan and cook, stirring occasionally for another 2 minutes until the carrots are tender and the spinach is wilted.
Stir in the the curry powder and cumin.
Add the vegetables to the bowl with the cooked rice.
Add the egg, ¼ cup yogurt and 1 tablespoon of the chopped parsley. Combine well.
Line a baking sheet with waxed paper.
Fill a 1⁄3 measuring cup with the rice mixture. Use your hands to firmly pat it into a cake that measures about 3 inches.
Place the cakes onto the baking sheet, cover them and place them into the refrigerator for at least 30 minutes. This is important as it will keep the cakes firm while frying them.
If you will be cooking the cakes in batches, preheat the oven to 200 degrees.
Wipe down your skillet and add the remaining 2 tablespoons of olive oil. Heat the oil over medium low heat.
Add as many cakes as you can to the skillet without crowding them.You need to allow room for turning them over.
Cook the cakes for 3 minutes on each side until they are golden brown.
You can place the cooked cakes into the oven on a baking sheet to keep warm while you cook the rest of them.
In a small bowl, combine the yogurt, red onion, lemon juice, cilantro, parsley, cumin, salt and pepper. Mix well.