Nut-Free Chive and Onion Rice Cakes
Savor the irresistible charm of Nut-Free Chive and Onion Rice Cakes, a perfect blend of crispy texture and bold, savory flavors. These easy-to-make rice cakes come together with cooked white rice, fresh chives, green onions, and a tangy seasoning mix of rice vinegar and soy sauce, delivering a satisfying bite without the need for nuts. Bound by eggs and flour, each handmade patty is pan-fried to golden perfection in vegetable oil, creating a delightful crunch that makes them ideal as a snack, appetizer, or side dish. Ready in just 35 minutes, this nut-free recipe is perfect for those with dietary restrictions and packed with aromatic goodness that’s sure to impress. Whether you’re hosting guests or treating yourself, these rice cakes are a crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 2 cups cooked white rice
- 0.5 cup chives
- 0.5 cup green onions
- 2 large eggs
- 0.5 cup all-purpose flour
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
Chop the chives and green onions finely and set them aside.
In a large mixing bowl, combine the cooked white rice, chopped chives, and green onions.
In a separate bowl, whisk together the eggs, all-purpose flour, rice vinegar, soy sauce, salt, and black pepper until well combined.
Pour the egg mixture over the rice mixture and stir until everything is evenly coated and forms a sticky mixture.
Heat the vegetable oil in a non-stick frying pan over medium heat.
Scoop about 1/4 cup of the rice mixture and shape it into a compact patty in your hands.
Place the rice patty in the frying pan and flatten it slightly with the back of a spatula. Repeat with the remaining mixture, cooking in batches if necessary.
Cook each rice cake for 3-4 minutes on each side, or until golden brown and crispy.
Remove the rice cakes from the pan and drain on paper towels to remove any excess oil.
Serve warm as a snack or side dish.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2703 mg | 118% | |
| Total Carbohydrate | 143.8 g | 52% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 162 mg | 12% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 589 mg | 13% | |
*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.
