Oven-baked Leftover Rice and Mushroom Cakes and Herb Yogurt

I don’t like to waste food and even more I hate to throw away any food. When this happens I always think that there are people who don’t have anything to eat and here I am throwing away food. It doesn’t happen often but when it does guilt immediately strikes in... Does it happen to you too?

To avoid that I cook enough only for one meal or one day. I cook more if I know I am going to be busy. This is working fine for me and I am happy I am not throwing anything away.

 

When I have leftovers like rice or pasta, I think of the way to create delicious and nutritious meal. So when I had rice left from the dinner couple of days ago, straight away I thought about rice cakes. They are easy to prepare, don’t require a lot of ingredients and still very delicious. And most important they are hit in our house.

 

I hope you will enjoy these rice cakes as much I we did!

Prep time : 20 min

Cooking time : 25-30 min

(Serves 2-4)

Ingredients:

For rice cakes:

1 onion, thinly sliced

2 garlic cloves, minced

100 g mushrooms, thinly sliced

1 tbs olive oil

300 g cooked rice

1 egg, lightly beaten

2 tbs flour

Salt, pepper to taste

150 g wholegrain breadcrumbs

For herb yogurt:

150 g natural or Greek-style yogurt

2 tbs chopped parsley

2 tbs chopped chives or spring onions

Method:

Preheat oven to 200⁰C. Line two trays with silicone mat or bake in batches.

In a frying pan heat up oil, add onion, garlic and mushrooms. Sauté for 5 min or until onion is tender then set aside to cool for a bit.

In a large bowl combine rice, egg and flour. Add onion mixture and mix well. Adjust seasoning if required.

Shape into 10-12 cakes, depending on the size. Coat the cakes with breadcrumbs and transfer onto baking trays.

Bake for 20-25 minutes or until golden and heated through.

For the yogurt sauce, in a bowl combine yogurt and herbs. Refrigerate until ready to use.

Serve with rocket leaves and fresh veggies.