Rice cakes are one of my favorite cheffy secrets. They're crazy good, totally versatile, easily customized, simple to make, and have a ton of applications. They're even a great way to hide veggies from finicky kids.
This is the simple, yet a bit fancy appetizer (I added some thin zucchini shavings on top as a garnish) I make for dinner. I had one of these cakes with a salad the next day and with an egg the next morning. Who said you can't live on cake alone — or was that bread? This cake easily slips into any diet.
Have fun with this. You have plenty of leeway. Everything except the rice, lentils and breadcrumbs is optional.
- 1 cup wild rice
- 1/2 cup Arborio rice
- 1/2 cup lentils
- 1/2 cup shredded carrots
- 1/2 cup shredded zucchini
- 1/2 cup gluten-free breadcrumbs
- 2 Tbsp. chopped fresh parsley (stems removed)
- 1 Tbsp. chia seeds
- 1 Tbsp. sesame seeds
- 3 Tbsp. olive oil
- Salt and pepper to taste
- gluten-free flour for dredging
Preheat oven to 350 degrees F or 177 C
Cook the rice and the lentils in 3 1/2 cups of salted water. Cover, bring to a boil, lower heat, and cook for about 20 minutes or until the rice and lentils are tender and the water is absorbed.
Place the mixture in a bowl and add all the remaining ingredients (except the oil and flour)
Form the cakes by adding the mixture into a 1/2 cup dry measuring cup, pop it out and mold some more with your hands. Make sure the sides are straight so that the top and bottom can be pan seared easily in the next step. Dredge the cakes in the flour and dust off the excess. This gives them a nice crust.
Place a nonstick or well seasoned skillet over medium/high heat, add the oil and heat until hot but not smoking.
Add the cakes and cook for about a minute on each side or until each side is firm and golden.
Place in a baking dish in the oven for about 15 minutes or until the center is warm.
Store leftovers in refrigerator or freezer. Note: They're great eaten cold right out of the refrigerator — perfect for grazing.