Broccoli, Cheddar, and Brown Rice Cakes
These quick, crispy vegetarian cakes are inspired by cheesy broccoli-and-rice casserole, right down to the layer of melted cheddar cheese on top
Ingredients
- Cooking spray
- 1 tablespoon unsalted butter
- ¾ cup chopped yellow onion
- 4 garlic cloves, chopped
- ¾ cup unsalted vegetable stock (such as Swanson)
- 12 ounces fresh broccoli florets, cut into ½-in. pieces
- 1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
- ¼ cup whole-wheat panko (Japanese breadcrumbs)
- 1 tablespoon grainy mustard
- ½ teaspoon black pepper
- ⅜ teaspoon kosher salt
- 3 ounces preshredded reduced-fat sharp cheddar cheese, divided (about ¾ cup)
- 2 large eggs, lightly beaten
- Sliced green onions (optional)
Instructions
- Preheat oven to 450°F. Coat a baking sheet with cooking spray.
- Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add stock and broccoli. Bring to a boil; cook 3 minutes.
- Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and ½ cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2½-inch) patties. Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining ¼ cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired.
Broccoli and Cheddar Rice Cakes
Make a batch of these meatless mains and freeze for hectic nights! Here's the recipe: https://trib.al/kHTHB22
Posted by Cooking Light on Wednesday, November 14, 2018
