Vegetarian Brown Rice Cake

Savor the wholesome goodness of Vegetarian Brown Rice Cakes, a delightful fusion of hearty ingredients and bold flavors. Packed with nutrient-rich brown rice, vibrant vegetables like red bell peppers, carrots, and peas, and spiced with garlic, chili flakes, and fresh parsley, these golden, crispy cakes are a perfect balance of taste and texture. Parmesan cheese and breadcrumbs enhance the richness, while olive oil lends a beautiful crisp to each patty. These versatile rice cakes are easy to prepare and ideal for a wholesome snack, light lunch, or vegetarian dinner. Ready in just an hour, they’re bursting with protein, fiber, and a medley of flavors to please every palate. Serve warm with a fresh salad or your favorite dipping sauce for a meal that’s as nutritious as it is satisfying. Perfect for meal prep or weeknight dinners, these vegetarian rice patties will quickly become a staple in your kitchen rotation!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 cups brown rice
• 3 cups water
• 2 tablespoons olive oil
• 1 medium onion
• 1 medium red bell pepper
• 1 medium carrot
• 2 cloves garlic
• 0.5 cup frozen peas
• 2 large egg
• 0.5 cup breadcrumbs
• 0.25 cup grated Parmesan cheese
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon chili flakes

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. In a large saucepan, bring 3 cups of water to a boil, add the rice, and then reduce the heat to low. Cover and let it simmer for about 30 minutes or until the water is fully absorbed and the rice is tender. Once cooked, fluff the rice with a fork and let it cool.

Step 2

While the rice is cooking, finely chop the onion, bell pepper, and carrot. Mince the garlic.

Step 3

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the onion, bell pepper, carrot, and garlic. Sauté for about 5 minutes or until the vegetables are soft.

Step 4

Add the frozen peas to the skillet and cook for an additional 2 minutes. Remove from the heat and let it cool slightly.

Step 5

In a large mixing bowl, whisk the eggs. Add the cooked rice, sautéed vegetables, breadcrumbs, grated Parmesan cheese, chopped parsley, salt, black pepper, and chili flakes. Mix everything until well combined.

Step 6

Divide the mixture into 8 equal portions and shape each portion into a compact patty, about 1/2 inch thick.

Step 7

In the same skillet over medium heat, add the remaining tablespoon of olive oil. Gently place the rice cakes in the skillet and cook for 4-5 minutes on each side or until they are golden brown and crisp.

Step 8

Serve the brown rice cakes warm, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(1663.8g)

Amount per serving	% Daily Value*
Calories	1274.1

Total Fat 56.4g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 6.6g
Cholesterol 459.0mg	0%
Sodium 3855.4mg	0%
Total Carbohydrate 153.3g	0%
Dietary Fiber 18.6g	0%
Total Sugars 23.3g
Protein 45.4g	0%

Vitamin D 107.5IU	0%
Calcium 477.4mg	0%
Iron 8.7mg	0%
Potassium 1219.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 13.9%

Carbs: 47.1%