Low Carb Chive and Onion Rice Cakes
Delight your taste buds with these savory Low Carb Chive and Onion Rice Cakes, a guilt-free twist on a classic comfort food. Crafted with cauliflower rice as the star ingredient, these golden-brown patties are infused with the aromatic flavors of fresh chives, green onions, garlic, and onion powder. Almond flour lends a satisfying texture, while eggs help bind these crispy bites together. Perfect for keto-friendly meal plans or anyone seeking a flavorful, gluten-free alternative, these rice cakes come together in just 35 minutes and make an excellent appetizer, snack, or side dish. Serve them warm, garnished with extra chives, or pair with your favorite low-carb dipping sauce for an irresistible treat that's packed with flavor and nutrition.
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Recipe Information
Ingredients
- 2 cups Cauliflower rice
- 1 cup Almond flour
- 2 large Eggs
- 2 tablespoons Chives
- 2 tablespoons Green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by ricing the cauliflower if not using pre-riced. Grate a head of cauliflower with a box grater or pulse in a food processor until the texture resembles rice.
In a large mixing bowl, combine the cauliflower rice, almond flour, and eggs. Mix well to thoroughly incorporate the ingredients.
Finely chop the chives and green onions, then add them to the cauliflower mixture. Stir in the garlic powder, onion powder, salt, and pepper.
Mix the ingredients until they come together to form a cohesive mixture. It should be slightly sticky but hold together well.
Divide the mixture into 8 equal portions. Form each portion into a small patty, approximately 3 inches in diameter and about 1/2 inch thick.
Heat a tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, add the rice cakes in batches, being careful not to overcrowd the pan.
Cook each rice cake for about 4-5 minutes on each side, or until they are golden brown and firm. You may need to add more olive oil as you cook the batches.
Once cooked, transfer the rice cakes to a paper towel-lined plate to absorb any excess oil.
Serve warm, garnished with extra chopped chives if desired. Enjoy as is or pair with a low-carb dipping sauce or topping.
Nutrition Facts
Calories |
1033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1404 mg | 61% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 9.3 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 343 mg | 26% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 688 mg | 15% | |
*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.
