Tahini Wild Rice Cakes
These rice cakes aren't the wimpy, air-filled ones that leave you feeling hungry. They're filling, nutritious, and easy to make--all that a good rice cake should be.
Ingredients
- 1/2 cups cooked wild rice
- 2 tablespoons oat flour or brown rice flour
- 2 tablespoons chopped onions or green onions
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon tahini
- 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
- 1/4 teaspoon salt
- Avocado slices
Instructions
- Combine all ingredients, except avocado slices, in a large bowl, and stir well. Heat olive oil in large skillet over medium-high heat. Scoop out 1/3 cup of mixture for each cake, and flatten in the skillet with a spatula. Cook 5 minutes, flip rice cake, and cook another 2 minutes on the other side.
- Serve warm. Top with avocado, if desired.
- Yield: 4 servings (serving size: 1 rice cake)
Bake in an air fryer
- Place flattened rice cakes in an air fryer and bake at 350 for 10-12 minutes.
Notes
- Rice cakes will pack and hold together better if the rice is warm.
- If you're having trouble keeping your rice cake together, try adding a little more tahini (a thick paste made from ground sesame seeds).
- Top with Salsa or Guacamole with a Little Kick.
- Substitute brown rice for wild rice or use a combination of both.
- Serve as a side dish with soup or salad.
Help please … Is the olive oil in this recipe an ingredient or is it for cooking?
Hi, Jodi! Sorry for the confusion. I can see why it’s not clear. Yes, you add the olive oil to the rice mixture (the oil and tahini together help to bind it together). Then, you also add a little oil to a skillet to keep the rice cakes from sticking. I hope you enjoy this recipe!
Do these re-heat well? Our church is on the Daniel Fast. I’m trying to have fast-friendly items in our cafe. Could I cook these the night before, then just reheat in the microwave? Thanks for all the wonderful recipes.
Yes, they do. You might lose a little crunch with the microwave, but they should taste just fine. 🙂 Thanks for your question and encouragement!
I have used your Daniel fast for 3 or 4 years. I love the devotionals and the delicious foods. The renewal I receive from the The Lord every time I do it is simply amazing! It is a treat to go on the Daniel fast! I love the tahini wild rice cakes!!!!
Thanks so much for your comments! I’m pretty fond of the Tahini Rice Cakes, too! 😉
Made these tonight, as a start to my first fast. 🙂 I didn’t have (or know, really what was) tahini, so I used Dark Red Kidney Beans and Chili Powder. They taste amazing, and I haven’t cooked them yet!
A great start! Glad you enjoyed the recipe. May the Lord strengthen you with His power as you seek Him!
Could these rice cakes be made ahead and frozen until ready to cook?
Yes, they can!
Jenny, the first time I made these, I only used 1 TB of tahini, and they packed beautifully. However, after reading your comment, I made them again, and they didn’t stay together as well. So, you could either decrease the rice to 1 or 1 1/4 cups OR increase the tahini to 1 1/2 TB. Thanks for your comment. I like them, too. In fact, we’re having them tonight. 🙂
Yum, yum! These are really good! I made these tonight. Although they did break apart on me.