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
- 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)
- 6-8 pitted dates (depending on preference of sweetness)
- pinch sea salt
- coconut oil for frying (about 1-2 tablespoons)
*If you are not forming patties, form shape of choice by hand and place cakes directly in heated oil.