Low Carb Chive and Onion Rice Cakes
Savor the perfect blend of flavor and health with these Low Carb Chive and Onion Rice Cakes—a delightful twist on classic rice cakes that's both nutritious and satisfying! Made with cauliflower rice as a wholesome base, these crispy patties are infused with the vibrant flavors of fresh chives, green onions, and aromatic spices like garlic and onion powder. Almond flour adds a subtle nuttiness while keeping the recipe gluten-free and low in carbs, making it ideal for keto and low-carb lifestyles. Quick to prepare and ready in just 35 minutes, these golden-brown rice cakes are perfect as a snack, appetizer, or light lunch. Serve them warm, garnished with extra chives, and pair with your favorite low-carb dipping sauce for an irresistible dish that’s as versatile as it is delicious!
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Ingredients
- 2 cups Cauliflower rice
- 1 cup Almond flour
- 2 large Eggs
- 2 tablespoons Chives
- 2 tablespoons Green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Directions
Step 1
Begin by ricing the cauliflower if not using pre-riced. Grate a head of cauliflower with a box grater or pulse in a food processor until the texture resembles rice.
Step 2
In a large mixing bowl, combine the cauliflower rice, almond flour, and eggs. Mix well to thoroughly incorporate the ingredients.
Step 3
Finely chop the chives and green onions, then add them to the cauliflower mixture. Stir in the garlic powder, onion powder, salt, and pepper.
Step 4
Mix the ingredients until they come together to form a cohesive mixture. It should be slightly sticky but hold together well.
Step 5
Divide the mixture into 8 equal portions. Form each portion into a small patty, approximately 3 inches in diameter and about 1/2 inch thick.
Step 6
Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, add the rice cakes in batches, being careful not to overcrowd the pan.
Step 7
Cook each rice cake for about 4-5 minutes on each side, or until they are golden brown and firm. You may need to add more olive oil as you cook the batches.
Step 8
Once cooked, transfer the rice cakes to a paper towel-lined plate to absorb any excess oil.
Step 9
Serve warm, garnished with extra chopped chives if desired. Enjoy as is or pair with a low-carb dipping sauce or topping.
Nutrition Facts
| Serving size | (465.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1032.8 |
| Total Fat 85.9g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 372mg | 0% |
| Sodium 1404.0mg | 0% |
| Total Carbohydrate 39.5g | 0% |
| Dietary Fiber 16.6g | 0% |
| Total Sugars 9.3g | |
| Protein 39.4g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 343.1mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 688.0mg | 0% |
Source of Calories