High Protein Chive and Onion Rice Cakes
Perfectly crisp on the outside and tender on the inside, these High Protein Chive and Onion Rice Cakes are a flavor-packed, nutritious snack or light meal. Made with hearty brown rice, creamy cottage cheese, and aromatic chives and green onions, these savory cakes are rich in protein thanks to the addition of egg whites and a sprinkle of parmesan. Seasoned with garlic powder, salt, and pepper, and cooked to golden perfection in olive oil, they make a satisfying option for busy weekdays or post-workout fuel. Serve these rice cakes warm alongside a crisp salad or a side of veggies for a wholesome and delicious treat that's high in nutrition and low on prep time. Whether you're meal prepping or looking for a quick, healthy bite, this recipe is sure to delight! Keywords: high-protein rice cakes, savory rice cakes, chives and onions, healthy snacks, easy meal prep recipes.
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Recipe Information
Ingredients
- 2 cups cooked brown rice
- 0.25 cup chives, finely chopped
- 0.25 cup green onions, finely chopped
- 0.5 cup cottage cheese
- 4 large egg whites
- 0.25 cup parmesan cheese, grated
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the cooked brown rice, chopped chives, and green onions.
Add the cottage cheese, and mix well to ensure an even distribution of the ingredients.
In a separate bowl, lightly beat the egg whites. Add them to the rice mixture along with the grated parmesan cheese.
Sprinkle in the garlic powder, salt, and black pepper, and stir the mixture until all ingredients are well incorporated.
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Scoop about 1/4 cup of the rice mixture and shape it into a patty using your hands.
Place the rice cakes in the skillet and cook for 4-5 minutes on each side, or until they are golden brown and firm to the touch.
Add the remaining tablespoon of olive oil to the skillet as needed and continue cooking the rice cakes in batches.
Once all the rice cakes are cooked, serve warm as a snack or alongside a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
1018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 120.0 g | 44% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 12.5 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 403 mg | 31% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 959 mg | 20% | |
*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.
