Baked Rice Cakes

These Baked Rice Cakes are a healthy and delicious twist on a traditional Chinese dish, featuring a delightful blend of vegetables and spices. Baked to perfection, they offer a satisfying crunch while being low in calories and high in nutrients.

Ingredients

• Brown rice - 100 grams
• Water - 250 ml
• Carrot - 50 grams, finely grated
• Zucchini - 50 grams, finely grated
• Green onion - 2 stalks, chopped
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Egg - 1 large
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Baking powder - 1/2 teaspoon
• Panko breadcrumbs - 30 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Rinse the brown rice under cold water until the water runs clear, then combine with 250 ml of water in a saucepan.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes or until the rice is tender and water is absorbed. Remove from heat and let cool.
4. In a mixing bowl, combine the cooked rice, grated carrot, grated zucchini, chopped green onion, soy sauce, sesame oil, egg, salt, black pepper, and baking powder. Mix well until all ingredients are combined.
5. Lightly grease a baking dish with cooking spray or a small amount of oil. Spoon the rice mixture into the dish, pressing it down evenly.
6. Sprinkle the panko breadcrumbs over the top of the rice mixture for added crunch.
7. Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
8. Remove from the oven, let cool for a few minutes, then cut into squares or wedges to serve.

Nutrition

• Calories: 230
• Protein: 6 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.25 L

Health Benefits

• Rich in fiber and nutrients from vegetables.
• Low in calories, making it a great option for weight management.

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