Spinach Onion Rice Cakes
Veggie pancakes are always a satisfying side to round out a meal. This savory pancake is loaded with nutritious greens, hearty grains, and cheesy goodness. Talk about sensory overload! Plus, leafy greens like spinach may help counter cognitive decline.1 Brown rice is a healthy whole grain that has fiber-boosting benefits. With type 2 diabetes, choosing whole grains over refined helps with blood glucose management and can help lower your risk of both heart disease and high blood pressure. Use these spinach onion rice cakes as a way to increase your daily veggie servings and live a more plant-forward lifestyle. Enjoy them as a snack or entrée! Go greens!
Makes 14 servings
Serving Size: 1 cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients for spinach onion rice cakes
- 1 cup brown rice (you can also experiment with other whole grains, I've made these with 1/3 hulled buckwheat 2/3 brown rice)
- 1 small onion
- 1 tbsp olive oil
- 1 tbsp healthy butter sub (Ex: Earth Balance)
- 16 oz frozen spinach
- 3 eggs
- 1/3 cup chickpea bread crumb
- 1/2 cup finely grated parmesan
- 1/4 tsp garlic powder
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp dried oregano
- Low-fat sour cream or plain Greek yogurt.
Directions for spinach onion rice cakes
- Cook rice according to instructions or use left-over rice, vacuum packed, or frozen rice.
- In a pan over medium heat, sauté onions with olive oil and butter substitute until caramelized, approximately 8-10 minutes.
- In the microwave, defrost spinach until fully thawed. With a colander and large spoon, remove all excess liquid.
- In a large bowl, beat eggs.
- Incorporate with rice, chickpea bread crumb, spinach, onions, herbs, and parmesan mixture until evenly mixed.
- Form mixture into 3-inch balls. Flatten the ball with your palm.
- In a pan on medium heat, cook patties, approximately eight minutes each side.
- Serve with one tablespoon of low-fat sour cream or plain Greek yogurt.
- Sprinkle the patties with salt, pepper, and chives.
- calories: 123
- carbohydrate: 15g
- fat: 4.5g
- fiber: 2g
- potassium: 158mg
- protein: 6g
- saturated fat: 1.5g
- sodium: 156mg
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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