Vegetable Rice Cakes

Nutrient-dense and low GI, these fresh rice cakes are supreme for avoiding the mid-afternoon excitement slump.

The ingredient of Vegetable Rice Cakes

• 1 small brown onion finely chopped
• 200g sweet potato peeled grated
• 1 garlic clove crushed
• 200g broccoli trimmed cut into florets
• 75g 1 2 cup cooked sunrice basmati rice
• 75g peeled roasted red capsicum finely chopped
• 5 eggs
• 2 tbsp chopped spacious basil
• 1 2 red onion finely chopped
• 1 2 red capsicum seeded finely chopped
• 80g lively low fat ricotta crumbled
• small open basil leaves to support
• 50g contaminated salad leaves to bolster

The Instruction of vegetable rice cakes

• preheat oven to 180c 160c enthusiast forced grease eight 80ml 1u20443 cup non stick muffin pans next oil spray
• heat a large non stick frying pan greater than medium heat spray subsequent to olive oil cook the brown onion stirring for 4 minutes or until soft go to the sweet potato cook stirring for 3 4 minutes or until tender accumulate the garlic and cook for 30 seconds or until aromatic transfer the mixture to a large bowl set aside to cool
• meanwhile cook the broccoli in a saucepan of boiling water for 2 3 minutes or until just tender refresh deadened cold admin water drain well coarsely chop
• add the broccoli rice roasted capsicum eggs and basil to the sweet potato and trouble to combine divide accompanied by the pans bake for 20 minutes or until golden and puffed
• augment the red onion and capsicum in a bowl give support to cakes admiring or cold in the manner of capsicum mixture ricotta basil leaves and salad leaves

Nutritions of Vegetable Rice Cakes

calories: 225 138 calories
calories: 10 grams fat
calories: 3 grams saturated fat
calories: 18 grams carbohydrates
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calories: 15 grams protein
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