i have been wanting to try some kind of shredded veggie rice cakes. something i could maybe make up in advance and freeze for the kids. a quick meal that would be healthier than chicken nuggets.
i searched online and found this recipe for Zucchini & Pesto Rice Cakes. i used it as the basis for mine.
2 cups cooked brown rice (i used the central market organic short grain brown)
2 T whole ground flax seed meal
2T bread crumbs
2T parmesan cheese, grated, shredded, whatever
2 zuchini, 2 garlic cloves, and a handful of rainbow salad. ( i put this in the blender to chop, but i shoud have gotten out the food processor).
small drizzle sesame oil, sprinkle of cumin, garam masala, curry powder, coriander, season salt….celtic sea salt and pepper
i heated up some evoo and canola oil and pan fried these until brown and crispy, then drained on paper towels.
the squirm passed out before dinner, so i didn’t get to test them on his sensitive toddler pallet, but the squirt gave these a thumbs. mr perfect liked them too, and i have to say that they exceeded my expectations.
i think i might try adding lentils or beans to the next batch (or tofu?) to add a little protein.