Heart-Healthy Chive and Onion Rice Cakes
Elevate your snack game with these **Heart-Healthy Chive and Onion Rice Cakes**, a delightful alternative to traditional fried treats! Featuring nutty brown rice as the base, these savory cakes are infused with the bold flavors of fresh chives and sautéed onion for an irresistible bite. Enhanced with a low-sodium vegetable broth and bound together with a nutritious flax egg, this recipe is perfect for those seeking wholesome, plant-based options. Pan-seared for a golden crust and then baked for ultimate texture, these versatile rice cakes make a protein-packed snack, comforting side dish, or even a light meal. Ready in just over an hour, this easy-to-follow recipe yields crispy yet tender patties that pair wonderfully with a dollop of yogurt or a drizzle of spicy sauce. Simple, nourishing, and full of flavor, these chive and onion rice cakes are proof that healthy eating never has to compromise on taste!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 0.25 cup fresh chives, chopped
- 0.5 cup low-sodium vegetable broth
- 2 tablespoons ground flaxseed
- 3 tablespoons water for flax egg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, lower the heat, cover, and simmer for about 35-40 minutes, or until the rice is tender and has absorbed all the water. Remove from heat and let it sit, covered, for 10 minutes before fluffing it with a fork.
While the rice is cooking, prepare the flax egg by mixing 2 tablespoons of ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and let sit for about 5 minutes to thicken.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the chopped chives and cook for an additional 2 minutes. Set aside.
In a large bowl, combine the cooked rice, sautéed onion and chives, vegetable broth, flax egg, salt, and pepper. Mix until thoroughly combined.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Form the rice mixture into 8 patties, using about 1/4 cup of mixture for each patty. Gently press each patty to hold its shape.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Working in batches, cook the rice cakes for 3-4 minutes on each side, or until they are golden brown. Transfer to the prepared baking sheet.
Once all patties are browned, bake them in the preheated oven for 15 minutes to firm up.
Remove from oven and let cool slightly before serving.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 3.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 536 mg | 11% | |
*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.
