Heart-Healthy Chive and Onion Rice Cakes
Elevate your snack or side dish game with these *Heart-Healthy Chive and Onion Rice Cakes*, a nourishing and flavorful twist on traditional rice cakes. Made with fiber-rich brown rice, aromatic sautéed onions, and fresh chives, these patties are bound together with a nutrient-packed flax egg and flavored with low-sodium vegetable broth for a guilt-free yet satisfying option. Lightly pan-seared to golden perfection and oven-baked for a firm, crispy finish, these rice cakes are as wholesome as they are versatile—perfect as a light lunch, vegetarian appetizer, or savory side. Rich in plant-based ingredients and healthy fats from olive oil, this recipe strikes the perfect balance between health-conscious and delicious. Serve them warm with a dollop of yogurt or your favorite dipping sauce for a crowd-pleasing dish you’ll want to make again and again.
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Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 0.25 cup fresh chives, chopped
- 0.5 cup low-sodium vegetable broth
- 2 tablespoons ground flaxseed
- 3 tablespoons water for flax egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch.
Step 2
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, lower the heat, cover, and simmer for about 35-40 minutes, or until the rice is tender and has absorbed all the water. Remove from heat and let it sit, covered, for 10 minutes before fluffing it with a fork.
Step 3
While the rice is cooking, prepare the flax egg by mixing 2 tablespoons of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let sit for about 5 minutes to thicken.
Step 4
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the chopped chives and cook for an additional 2 minutes. Set aside.
Step 5
In a large bowl, combine the cooked rice, sautéed onion and chives, vegetable broth, flax egg, salt, and pepper. Mix until thoroughly combined.
Step 6
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Step 7
Form the rice mixture into 8 patties, using about 1/4 cup of mixture for each patty. Gently press each patty to hold its shape.
Step 8
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Working in batches, cook the rice cakes for 3-4 minutes on each side, or until they are golden brown. Transfer to the prepared baking sheet.
Step 9
Once all patties are browned, bake them in the preheated oven for 15 minutes to firm up.
Step 10
Remove from oven and let cool slightly before serving.
Nutrition Facts
| Serving size | (999.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 596.6 |
| Total Fat 35.9g | 0% |
| Saturated Fat 5.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1291.1mg | 0% |
| Total Carbohydrate 58.5g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 3.4g | |
| Protein 10.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 163.1mg | 0% |
| Iron 4.0mg | 0% |
| Potassium 536.0mg | 0% |
Source of Calories