Got leftover brown rice? Makes these crispy, tasty brown rice cakes! They’re great as a side dish or even as a main dish with some veggies on the side.
These crispy, delicious brown rice cake are a wonderful way to enjoy leftover brown rice.
I cook brown rice frequently, and although there are many great uses for it, sometimes I have old leftovers that I’d like to use before cooking fresh rice. These brown rice cakes are perfect!
I usually serve these brown rice cakes as a side dish, but they’re substantial and filling, so you can definitely serve them as a main course if you wish.
Another delicious use for leftover brown rice: breakfast rice.
- 4 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups cooked long grain brown rice
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (or breadcrumbs)
- 1/2 cup chopped fresh parsley
- 2 tablespoons olive oil for frying
- In a small bowl, whisk together the eggs, salt, pepper and garlic powder.
- In a separate bowl, use a fork to mix together the rice, cheese, almond flour and parsley.
- Add the egg mixture to the rice mixture. Mix well to combine.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Measuring 1/4 cup per cake, press the mixture into a round, flat measuring cup to shape it into rounds.
- Fry the brown rice cakes in two batches, until golden-brown on both sides, about 4 minutes per side. Add 1 more tablespoon olive oil before frying the second batch.