Vegetable Rice Cakes

Nutrient-dense and low GI, these fresh rice cakes are perfect for avoiding the mid-afternoon energy slump.

The ingredient of Vegetable Rice Cakes

• 1 small brown onion finely chopped
• 200g sweet potato peeled grated
• 1 garlic clove crushed
• 200g broccoli trimmed cut into florets
• 75g 1 2 cup cooked sunrice basmati rice
• 75g peeled roasted red capsicum finely chopped
• 5 eggs
• 2 tbs chopped fresh basil
• 1 2 red onion finely chopped
• 1 2 red capsicum seeded finely chopped
• 80g fresh low fat ricotta crumbled
• small fresh basil leaves to serve
• 50g mixed salad leaves to serve

The Instruction of vegetable rice cakes

• preheat oven to 180c 160c fan forced grease eight 80ml 1u20443 cup non stick muffin pans with oil spray
• heat a large non stick frying pan over medium heat spray with olive oil cook the brown onion stirring for 4 minutes or until soft add the sweet potato cook stirring for 3 4 minutes or until tender add the garlic and cook for 30 seconds or until aromatic transfer the mixture to a large bowl set aside to cool
• meanwhile cook the broccoli in a saucepan of boiling water for 2 3 minutes or until just tender refresh under cold running water drain well coarsely chop
• add the broccoli rice roasted capsicum eggs and basil to the sweet potato and stir to combine divide among the pans bake for 20 minutes or until golden and puffed
• combine the red onion and capsicum in a bowl serve cakes warm or cold with capsicum mixture ricotta basil leaves and salad leaves

Nutritions of Vegetable Rice Cakes

calories: 225 138 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 18 grams carbohydrates
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calories: 15 grams protein
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