Soy-Free Chive and Onion Rice Cakes
Elevate your appetizer game with these Soy-Free Chive and Onion Rice Cakes—delightfully crispy on the outside and tender on the inside, packed with the fresh, savory flavors of chives and green onions. Perfect for those avoiding soy or seeking a unique twist on traditional rice cakes, this versatile recipe relies on simple pantry staples like short-grain white rice, all-purpose flour, and a single egg to bind it all together. Cooked to golden perfection in a lightly oiled skillet, these rice cakes are both easy to prepare and irresistibly satisfying. Whether served as a side dish, snack, or appetizer, they’re sure to impress with their wholesome ingredients and herbaceous flair.
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Ingredients
- 1 cup Short-grain white rice
- 2 cups Water
- 0.5 teaspoon Salt
- 0.25 cup Fresh chives
- 2 stalks Green onions
- 0.25 cup All-purpose flour
- 0.5 teaspoon Ground black pepper
- 1 large Egg
- 2 tablespoons Vegetable oil
Directions
Step 1
Rinse the short-grain white rice under cold water until the water runs clear.
Step 2
In a medium-sized saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
Step 3
Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed.
Step 4
Remove the rice from heat and let it sit, covered, for an additional 5 minutes before fluffing it with a fork.
Step 5
Finely chop the fresh chives and green onions, then set them aside.
Step 6
In a large mixing bowl, combine the cooked rice, chopped chives, and green onions. Stir in the ground black pepper, flour, and crack in the egg. Mix until all ingredients are well combined.
Step 7
Using your hands, form the mixture into small patties, approximately 2-3 inches in diameter.
Step 8
Heat the vegetable oil in a nonstick skillet over medium heat.
Step 9
Once the oil is hot, add the rice cakes in batches, being careful not to overcrowd the pan. Cook each side for 3-4 minutes or until golden brown and crispy.
Step 10
Transfer the cooked rice cakes to a plate lined with paper towels to drain any excess oil.
Step 11
Serve warm as an appetizer or as a side dish. Enjoy your soy-free chive and onion rice cakes!
Nutrition Facts
| Serving size | (888.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 724.2 |
| Total Fat 34.9g | 0% |
| Saturated Fat 6.0g | 0% |
| Polyunsaturated Fat 18.8g | |
| Cholesterol 219.5mg | 0% |
| Sodium 1321.4mg | 0% |
| Total Carbohydrate 85.8g | 0% |
| Dietary Fiber 4.7g | 0% |
| Total Sugars 1.1g | |
| Protein 17.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 165.3mg | 0% |
| Iron 5.5mg | 0% |
| Potassium 430.0mg | 0% |
Source of Calories