Vegan Chive and Onion Rice Cakes
Transform your snack game with these irresistible Vegan Chive and Onion Rice Cakes, a savory blend of cooked short-grain brown rice, fresh chives, and finely chopped onion. Perfectly seasoned with nutritional yeast, garlic powder, and onion powder, these rice cakes are held together with a flax egg for a plant-based twist that’s both wholesome and satisfying. Pan-fried to golden perfection in olive oil, their crispy exterior gives way to a tender, flavorful center that’s sure to delight. Ready in just 35 minutes, these easy-to-make rice cakes are ideal as a warm appetizer, side dish, or protein-packed snack. With keywords like "vegan rice cakes," "plant-based appetizer," and "savory chive recipes," you'll want to add this recipe to your collection!
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Recipe Information
Ingredients
- 2 cups Cooked short-grain brown rice
- 0.5 cup Chopped fresh chives
- 0.5 cup Finely chopped onion
- 2 tablespoons Ground flaxseeds
- 5 tablespoons Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
In a small bowl, mix the ground flaxseeds with 5 tablespoons of water to create a flax egg. Stir well and let it sit for about 5 minutes until it becomes gelatinous.
In a large mixing bowl, combine the cooked short-grain brown rice, chopped fresh chives, finely chopped onion, nutritional yeast, garlic powder, onion powder, salt, and black pepper.
Add the prepared flax egg to the rice mixture and mix thoroughly until all ingredients are evenly incorporated.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Form the rice mixture into small patties, about 2-3 inches in diameter and about 1/2 inch thick.
Once the oil is hot, carefully place the patties on the skillet. Cook them for about 3-4 minutes on each side, or until they are crispy and golden brown.
Transfer the cooked rice cakes to a plate lined with paper towels to drain any excess oil.
Repeat the frying process with the remaining olive oil and rice mixture, adding oil as needed.
Serve the Vegan Chive and Onion Rice Cakes warm as a snack or side dish. Enjoy!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 1.4 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 218 mg | 5% | |
*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.
