Low Fat Chive and Onion Rice Cakes
Discover the perfect guilt-free snack or appetizer with these flavorful Low Fat Chive and Onion Rice Cakes. Packed with wholesome brown rice, fresh chives, and green onions, this recipe balances vibrant aromatics with a nutritious twist by incorporating low-fat Greek yogurt and egg whites. With just a touch of whole wheat flour and a sprinkle of salt and pepper, these crispy rice cakes are lightly pan-seared using olive oil cooking spray for a healthier indulgence. Ready in under an hour, they’re a satisfying choice for anyone craving lighter fare without compromising on taste. Perfect for meal prepping or serving warm at your next gathering, these versatile rice cakes are low-calorie, high-protein, and irresistibly delicious!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons fresh chives
- 2 tablespoons green onions
- 2 large egg whites
- 2 tablespoons low-fat plain Greek yogurt
- 1 tablespoon whole wheat flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- olive oil cooking spray
Instructions
Rinse the brown rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the brown rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 25 minutes or until the rice is tender and the water is absorbed.
Remove from heat and let the rice cool slightly.
Chop the fresh chives and green onions finely and set aside.
In a large bowl, combine the cooked rice, egg whites, Greek yogurt, whole wheat flour, salt, and black pepper. Mix well until you have a consistent mixture.
Stir in the chopped chives and green onions until evenly distributed throughout the mixture.
Preheat a non-stick skillet over medium heat. Lightly spray the skillet with olive oil cooking spray.
Using your hands or a heaping tablespoon, form small patties from the rice mixture, about 2 inches in diameter.
Place a few patties in the skillet, making sure not to overcrowd. Cook for about 3-4 minutes on each side, or until golden brown and crisp.
Once cooked, transfer the rice cakes to a paper towel-lined plate to absorb any excess moisture or oil.
Repeat with the remaining rice mixture, respraying the skillet as needed.
Serve warm as a tasty, low-fat snack or appetizer.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 315 mg | 7% | |
*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.
