Friday, July 5, 2013

Thai Inspired Rice & Veggie Cakes

We ate ours fresh out of the oven, so they didn't hold together well for a photo op :) 

Veggie & Rice Cakes 
Yields approx. 6-7

2/3 cup rice
1 cup grated zucchini, firmly packed (approx. 1 medium zucchini) 
1 tbsp butter 
1/2 cup finely chopped onion (approx. 1 small onion) 
1 small red chili, seeds removed and finely chopped 
4-5 gloves garlic, peeled and crushed 
1/2 cup grated carrot, firmly packed (approx. 1 medium carrot) 
1 cup finely chopped spinach leaves, lightly packed 
1 tbsp finely chopped parsley 
2 large eggs 
1/2 cup grated Parmesan cheese 
Salt and pepper to taste
6 slices of cheddar cheese for the top of each rice cake 
Sweet chili sauce, for serving with the rice cakes or drizzling on top 

Preheat oven to 395° F
Grease 6-7 holes in your muffin pan 

Cook rice according to the directions on packet. Drain when cooked and set aside. 

- Melt butter in a large saucepan, over medium heat. 
- Add onion, chili and garlic and cook for 2 minutes, without browning. Stir occasionally. 
- Add carrot and cook for 2 additional minutes, stirring occasionally. 
- Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for 1 additional minute. 
- Remove saucepan from heat and transfer veggie mixture to a large bowl. Stir in the rice. Allow mixture to cool for about 10 minutes. 
- Stir in eggs and Parmesan cheese. 
- Fill the muffin pan holes, pressing the mixture down so the cakes hold together 
- Top each veggie cake with  a slice of cheddar cheese

Bake for 25-30 minutes, or until lightly browned. Serve hot with sweet chili sauce

This makes a great snack, side dish or vegetarian meal. I made a Thai chopped salad to go with it. The flavors complimented each other so well! 

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