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Mini Rice Cakes

Mini Rice Cakes are great served on their own or as an accompaniment to your favourite meat dish. They are so versatile, you can also serve them with a small side salad or include them as an ingredient in your favourite salad.

As an entertainment dish, they can be served with a wide range of sauces, such as soy sauce or sweet chilli sauce.

This recipe is low in saturated fats and sugar.

Mini Rice Cakes Serves:

This Recipe makes approximately 12 mini rice cakes.

Mini Rice Cakes Ingredients:

  • 75g wild rice mix
  • 40g carrot, grated
  • 20g spring onion, chopped
  • 10g parsley, chopped
  • 5g crushed garlic
  • 10g soy sauce
  • 60g egg, beaten
  • 10g low fat milk
  • 5g olive oil
  • 15g soy sauce, for serving

Mini Rice Cakes Method:

  1. Cook rice in water for 15-17 minutes or until tender.
  2. Drain well and mix in carrot, spring onion, parsley, garlic, soy sauce and mix well until combined
  3. Add egg and stir in thoroughly.
  4. Using teaspoons of mixture drop into non stick frying pan and cook both sides until golden brown.
  5. Serve immediately with soy sauce.

Mini Rice Cakes Nutrition Panel:

Energy:(per 100g)

490kJ - 117Cal

Fat:(per 100g)

6.6g