Soy-Free Chive and Onion Rice Cakes
Elevate your appetizer game with these Soy-Free Chive and Onion Rice Cakes—a delectable fusion of tender rice, fresh chives, and savory green onions, all lightly crisped to perfection. Perfect for those avoiding soy or seeking a unique alternative to traditional rice-based dishes, these golden rice cakes are bursting with aromatic flavors and a satisfying texture. Quick to prepare in just 40 minutes, they seamlessly combine cooked short-grain rice, a touch of black pepper, and one egg to create flavorful patties. Pan-fried until irresistibly crispy, these versatile gems are ideal as a warm snack, a crowd-pleasing appetizer, or even a unique side dish. Packed with simple ingredients and easy-to-follow steps, they're sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup Short-grain white rice
- 2 cups Water
- 0.5 teaspoon Salt
- 0.25 cup Fresh chives
- 2 stalks Green onions
- 0.25 cup All-purpose flour
- 0.5 teaspoon Ground black pepper
- 1 large Egg
- 2 tablespoons Vegetable oil
Instructions
Rinse the short-grain white rice under cold water until the water runs clear.
In a medium-sized saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 18-20 minutes until the rice is tender and the water is absorbed.
Remove the rice from heat and let it sit, covered, for an additional 5 minutes before fluffing it with a fork.
Finely chop the fresh chives and green onions, then set them aside.
In a large mixing bowl, combine the cooked rice, chopped chives, and green onions. Stir in the ground black pepper, flour, and crack in the egg. Mix until all ingredients are well combined.
Using your hands, form the mixture into small patties, approximately 2-3 inches in diameter.
Heat the vegetable oil in a nonstick skillet over medium heat.
Once the oil is hot, add the rice cakes in batches, being careful not to overcrowd the pan. Cook each side for 3-4 minutes or until golden brown and crispy.
Transfer the cooked rice cakes to a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer or as a side dish. Enjoy your soy-free chive and onion rice cakes!
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 85.8 g | 31% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 1.1 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 430 mg | 9% | |
*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.
