Rice cakes is also a comfort food for me. Rice is a South American staple. We have rice and beans for lunch almost everyday. Sometimes there would be too much rice left over and so in order not to waste food my mom would make rice cakes. Although not the healthiest food because it is usually fried, I think it is a good recipe a healthy sustainability since you are re-using rice and not wasting it. I will give the original recipe and then give you some substitutions for a healthier alternative.
- 2 cups of cooked rice
- 1/2 cup of grated cheese (Parmesan or your favorite)
- 2 Tablespoons of green onions, chopped
- 1/2 cup of corn starch
- 2 eggs
- oil to fry
- Mix all ingredients until it forms a dough.
- With a Tablespoon scoop some of the dough and throw it in the oil, fry both sides until golden and remove.
- Set it on paper towels to soak excess oil.
For healthier version you may substitute ingredients.
For Dairy-free use nutritional yeast. You may also substitute the corn starch for arrow root powder. For vegan you may use egg replacer or chia seeds that have been soaking in water making a gel like substance.
A healthier cooking method would be to make the though in a small muffin/cupcake tray. Make sure you oil the tray first so it won’t stick. Bake at 375 ° F until golden (about 15 minutes)
If you try any of the variations and substitutions let me know how it turned out for you.
You may serve the rice cakes as an appetizer or side dish.