Rice and Broccoli Cakes
A very popular dish — make it yourself! Rice cakes are wholesome, tasty, and simple. Use long-grain rice, though round rice works too if you prefer. These are rounded out with a healthy vegetable — broccoli — plus cheddar cheese. Serve the cakes with a fresh vegetable salad; they're also great alongside grilled veggies.
svetikS
Recipe author
Rice and Broccoli Cakes
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
8 g
Fats 26 %
14 g
Carbohydrates 59 %
32 g
274 kcal
GI:
6
/
94
/
0
- Wholesome food is having a real moment right now, and these cakes fit right in. There's a huge range of savory grain cakes out there — from very light and diet-friendly to more indulgent — made with whole grains, cereals, rye, or rice, each with its own shape, ingredients, and flavor. This recipe is for homemade rice cakes. 1. Put the rice in a saucepan and cover with water. Rinse it thoroughly two or three times, draining and adding fresh water each time, until the water runs clear rather than cloudy. 2. Cover the washed rice with water in a 1:1.5 ratio — for 250 grams of rice you'll need about 350 milliliters (1 1/2 cups) of water. Add salt and set it over the heat. Cook until the rice is tender. 3. Rinse the broccoli under running water and cut it into pieces. Put it in a separate pot, cover with water, add a pinch of salt, and set over the heat. Cook until soft, then drain. 4. Let the rice and broccoli cool slightly. Meanwhile, grate the cheese on a fine grater and pulse the broccoli in a blender. 5. Put the rice in a deep bowl, add the broccoli and cheese, then crack in the egg and add salt and pepper to taste. Mix thoroughly. 6. With damp hands, shape the mixture into neat round cakes — keep them small, about 3 inches (8 cm) across. 7. Melt part of the butter in a skillet over the heat. Once it's melted, fry a couple of cakes at a time, 3–4 minutes per side. Cook the rest the same way. They come out delicious. Enjoy!
Caloric content of the products possible in the composition of the dish
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Broccoli - 33 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Cheddar cheese - 392 kcal/100g
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