Thursday, July 05, 2007

Rice and Vegie Cakes Recipe

These muffin-shaped vegie cakes contain boiled rice, finely chopped/grated vegetables, egg and cheese. After baking them until golden brown, we serve them hot with sweet chilli sauce as a snack, side dish, or vegetarian meal.

We used a small onion, a medium carrot, and a medium zucchini in this recipe.

Preparation time: about 45 minutes (excludes baking time)

Makes 6.

150g (2/3 cup) rice
140g (1 cup, lightly packed) grated zucchini
20g (1 tablespoon) butter
90g (1/2 cup) finely chopped onion
1 small red chilli, seeds removed and finely chopped
4 medium cloves garlic, peeled and crushed
90g (1/2 cup, very firmly packed) grated carrot
40g (1 cup, lightly packed) finely chopped baby spinach leaves
1 tablespoon finely chopped parsley
Salt and pepper
2 large eggs (we use eggs with a minimum weight of 59g)
44g (1/2 cup) grated parmesan cheese
36g tasty cheddar cheese, cut into six equal pieces
3 cherry tomatoes, halved (or 6 small slices of tomato)
Sweet chilli sauce, to serve

Preheat oven to 200 degrees Celsius (180 degrees Celsius fan-forced).

Grease 6 holes in a muffin pan (1/3 cup capacity holes). Line the base of each hole with a circle of baking paper.

Boil rice according to directions on packet. Drain cooked rice and set aside.

Squeeze excess moisture from grated zucchini (we do this over the kitchen sink). ©

Melt butter in a large saucepan over medium heat. Add onion, chilli, and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute.

Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool for 10 minutes.

Stir eggs and parmesan cheese into rice mixture. Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together.

Top each vegie cake with a piece of cheese and a piece of tomato.

Bake for about 24-30 minutes, or until lightly browned. Serve hot with sweet chilli sauce.

Store vegie cakes in a covered container in the refrigerator. They are suitable to reheat in the microwave or oven. If you are reheating the vegie cakes in the oven, cover them so they don’t dry out.

Variation: Rice and Vegie Slice

Use 50g (1/2 cup, firmly packed) grated tasty cheddar cheese in place of the cheddar cheese pieces. Use one small-medium tomato in place of the cherry tomatoes.

Grease base and sides of a 20cm non-stick square pan. Line base with baking paper.

Firmly press rice and egg mixture into the prepared pan. Cover top of rice mixture with tomato slices and sprinkle with tasty cheese.

Bake at 200 degrees Celsius (180 degrees Celsius fan-forced) for about 35 minutes, or until cheese is golden brown. Cut into slices, drizzle with sweet chilli sauce and serve.


Blogger Rok & Nok said...

Can these cakes be made using a slab tin instead of individual tins? If so what cooking time >

15/8/07 4:57 pm  
Blogger Amanda and Debbie said...

Hi Rok & Nok

We've only ever used a muffin tin to make these cakes. We will use a slab tin next time we make this recipe and report back.

15/8/07 10:18 pm  
Blogger Amanda and Debbie said...

Hi Rok & Nok

We have amended the recipe to include information on cooking the mixture in a slab tin.

7/9/07 4:27 pm  
Anonymous Anonymous said...

Hi There,
I made these yesterday....What a HIT in a house of three Fussy males! These Rice & Vegie Cakes were BEAUTIFUL!
Many Thanx

15/10/07 9:18 am  
Anonymous Anonymous said...

I dont really like using chilli in recipes as I am very sensitive..

Do you think I could replace the chilli with anything or would the recipe be ok if I just took it out..

this looks great and would love to make it this weekend!!!

7/3/08 11:15 am  
Blogger Amanda and Debbie said...

It would be fine to just leave the chilli out.

7/3/08 11:22 am  
Anonymous Anonymous said...

Do you think these can be cooked, frozen, defrosted then reheated??

11/3/08 2:51 pm  
Blogger Amanda and Debbie said...

We have cooked, frozen, defrosted, and then reheated these rice and vegie cakes. The cakes that had been frozen tasted fine, they just had a slightly softer texture.

12/3/08 2:50 pm  
Anonymous Anonymous said...

Thank you for this fantastic recipe.. I made this a week ago and it was absolutely delicious... have made a second batch already and have frozen half of it to take camping at easter.

I did not use the chilli but did however put a little bit of sweet chilli sauce into the mixture...

Delicious. Looking forward to your next recipe.. thanks again :)

19/3/08 1:12 pm  
Anonymous Anonymous said...

Great recipe. These were beautiful, I added capsicum as well. Thoroughly enjoed them.

16/4/08 1:00 pm  
Anonymous Anonymous said...

Can anyone tell me what they are like served cold?

12/8/08 2:51 pm  
Blogger Amanda and Debbie said...

We have only ever served the vegie cakes hot. Next time we make them, we will try them cold and report back.

15/8/08 10:32 am  
Anonymous Anonymous said...

I really liked these. I actually ended up needing 10 holes of my muffin tin rather than 6 - probably because I upped the quantities of the veggies a bit, and my cakes had flat tops. This decreased the cooking time a bit, too.
NB: I found them quite time-consuming to make...but they did taste great :)

28/8/08 9:45 am  
Anonymous Anonymous said...

My mixture made 12 smaller cakes (mini muffin tray as oppose to my normal size tray), I agree they were quite time consuming but it is definitely worth putting in the extra time to make something healthier. Mine turned out a little dry though, should I add more of something or alter cooking time ?

5/9/08 5:52 pm  
Blogger Amanda and Debbie said...

If you make the cakes smaller than ours, you should reduce the baking time. Reducing the baking time should help with the dryness.

20/9/08 10:53 am  
Anonymous Anonymous said...

Hi Debbie and Amanda,

This recipe looks great. My family and I are vegetarian and dont eat eggs, could we substitute the egg for something else ?

13/12/08 4:29 pm  
Blogger Amanda and Debbie said...

Unfortunately, we don't have much experience with egg substitutes. As well as adding flavour, egg acts as a binder in these cakes. Is there an egg substitute that you use in other recipes to mimic the binding function of egg?

15/12/08 6:50 pm  
Anonymous Anonymous said...

for binding with out eggs i heard that flax seed oil and water mixture can bind just as well

20/12/08 10:00 am  
Blogger Kathy said...

Made these tonight and they were a hit. I followed the recipe except for a few minor subs- brown rice instead of white, garlic white cheddar instead of the parmesan and pepperjack cheese instead of the tasty. It's a fiddly recipe but so deliciously worth it. Oh and I made 9 using a 1/3 cup capacity muffin pan.

And a hint for those using a rice cooker: 150g (2/3 cup) rice = 1 cup using the rice cooker measuring cup.

3/3/09 1:06 pm  
Anonymous Anonymous said...

Thank you for this recipe. My partner and I are vegetarian, and when his young son is with us, it was a struggle to find 'kid friendly' vegetarian dishes. I've now got a collection of veggo food he likes, and this is one of his favourites! I have made several times and am doing so again right now. As well as dinner, they work well as an after school snack and also are terrific for school lunches. I use the food processor to grate the veggies, so very quick to make.

22/4/09 12:24 pm  
Anonymous Anonymous said...

Yum Yum Yum I have made these very successfully with the following variations: I have added mushrooms, fresh peas, broad beans, finely chopped, green beans... pretty much whatever veg I have in the fridge!

They are also super delicious with lots of fresh herbs including chives, basil, lemon thyme and oregano... every variation works well.

Re egg substitute - just pick up the egg substitute pack in the 'Health' aisle of your local supermarket and follow the instructions to replace eggs... it's easy and works a treat.

6/8/09 3:00 pm  
Blogger Eliza said...

These are so yummy! I'll definitely make them again for the family and will incorporate them into our next bbq as a side dish.

15/3/10 9:58 am  
Blogger mammahippo said...

delicious and healthy too! Will definitely make again!

10/4/10 1:21 pm  
Anonymous Laura said...

Sorry ladies - I'm usually a huge fan of your recipes but we found that this one left a lot to be desired. Easy and looked good, but bit dry and somewhat bland.

I altered the recipe by adding some chopped capsium and tomato , some tomato paste, a little bit of extra cheese, extra dried parsley, dried chives, basil and some cumin. Very tasty

29/8/10 7:16 pm  
Anonymous Anonymous said...

I made this recipe twice within a couple of days (the first batch disappeared so quickly I had to!). They turned out beautifully and I will be making them regularly. I used a friand tin instead of a muffin tin with no problem. And I used small zucchinis (courgettes) because I think they have a better flavour and are not as watery as the large zucchinis. Thanks for your recipes, they always seem to work out well.

10/4/11 2:31 pm  
Anonymous Anonymous said...

fried off some diced bacon with the onion and garlic, no longer vegetarian but delicious!
also added dried chilli,cayenne pepper and paprika for some kick. also, using cubes of frozen spinach instead of fresh is handy, just make sure to ring out any liquid.
tastes great!

18/5/11 9:26 pm  
Blogger elonwy said...

I made these for my toddler that wants to eat nothing but rice cakes and cheese and they are perfect! I left out the garlic and chili and child sauce cause he's a baby, but he ate it up! He's eating veg! You are a genuis! The adults like them too, I think I'm going to make us a batch with chili :)

11/4/12 6:26 pm  
Anonymous Anonymous said...

Sounds great, I am saving this to make next week.

For the eggless people, I normally use ground flaxsed. 1 tblsp flax + 3 tblsp of warm water = 1 egg. after adding water wait 10 mins for it to turn gel like. I feel this is easier and healthier than the egg substitute they sell in healthfood stores.

15/10/12 6:03 pm  
Anonymous Anonymous said...

Flax egg works well-just makes them a little more dense than how they would turn out with the original recipe...

18/11/13 11:16 am  

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