Servings: 4 people
Calories: 70kcal
Cost: $5-7
Equipment
- Mixing bowls
- Nonstick skillet
- Baking sheet
- Parchment paper
- Spatula
Ingredients
- 4 cups cooked brown rice or white rice
- 1 medium apple finely chopped
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup or honey
- 1 tablespoon coconut oil
- a pinch salt
Instructions
- Cook your rice according to package instructions and let it cool for a few minutes.
- In a large bowl, combine the cooled rice, chopped apple, cinnamon, maple syrup, coconut oil, and a pinch of salt. Mix until evenly distributed.
- Scoop out portions of the mixture and shape them into small patties (about ¼ cup each). Place each on a baking sheet lined with parchment paper and press down slightly.
- Heat a nonstick skillet over medium heat, add a bit of oil, and cook the rice cakes for 3–4 minutes per side until golden brown. Transfer to a plate and let cool briefly before serving.
Notes
For extra crunch, sprinkle a bit of coarse sugar on top while the cakes are warm. Store in an airtight container at room temperature for up to two days or freeze individually wrapped for longer storage. Consider experimenting with toppings like almond butter, chocolate, or honey for different flavors!
Nutrition
Calories: 70kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 70mg | Fiber: 1g | Sugar: 2g | Vitamin C: 2mg | Calcium: 1mg | Iron: 2mg
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