Thursday, 28 September 2017

Vegetable Rice Cakes

Original recipe from One Handed Cooks, changed for vegan/GF.


Vegetable Rice Cakes

Ingredients

1 cup cooked brown rice
1/3 cup GF breadcrumbs**
1/2 cup vegan grated cheese
1 cup sweet potato, peeled and diced
1/3 cup corn kernels
1/3 cup frozen peas
1 carrot, grated
1/2 brown onion, finely chopped
2 flax eggs*
2 tbs olive oil
1.5 cups GF breadcrumbs (for dredging)


Method

Steam or boil sweet potato, peas and corn until soft.
Use a fork to mash the sweet potato. Set aside.
In a small fry pan heat 1 tsp olive oil.
Add onion and carrot, lightly fry until soft. Set aside.
In a large bowl, combine cooked rice, bread crumbs, flax egg, cheese. Add all vegetables and stir until well combined.
Take large tablespoons full of mixture and mold into small patties. Dip each patty to coat in breadcrumbs. Continue with remaining mixture.
Heat remaining oil in a large frying pan over medium.
Lightly fry the patties for a few minutes on each side. Remove and drain on a paper towel.

* Flax egg = 1 Tbls Flax meal + 2.5 Tbls water, mixed and let sit for a minute.

** I keep all my GF bread end crusts and any broken pieces and process them into breadcrumbs and keep in the freezer.

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