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Tahini Wild Rice Cakes

January 13, 2010 By Kristen Feola

Tahini Wild Rice Cakes

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.
3.06 from 18 votes
Print Recipe
Course Main Course
Cuisine American
Servings 4

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.

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Jodi
Jodi
10 years ago

Help please … Is the olive oil in this recipe an ingredient or is it for cooking?

0
Kristen Feola
Kristen Feola
Author
Reply to  Jodi
10 years ago

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!

0
Jane Apparis
Jane Apparis
10 years ago

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.

0
Kristen Feola
Kristen Feola
Author
Reply to  Jane Apparis
10 years ago

Yes, they do. You might lose a little crunch with the microwave, but they should taste just fine. 🙂 Thanks for your question and encouragement!

0
Joy Lyle
Joy Lyle
10 years ago

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!!!!

0
Kristen Feola
Kristen Feola
Author
Reply to  Joy Lyle
10 years ago

Thanks so much for your comments! I’m pretty fond of the Tahini Rice Cakes, too! 😉

0
Kathryn
Kathryn
10 years ago

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!

0
Kristen Feola
Kristen Feola
Author
Reply to  Kathryn
10 years ago

A great start! Glad you enjoyed the recipe. May the Lord strengthen you with His power as you seek Him!

0
Beth
Beth
11 years ago

Could these rice cakes be made ahead and frozen until ready to cook?

0
Kristen Feola
Kristen Feola
Author
Reply to  Beth
11 years ago

Yes, they can!

0
feolafitness
feolafitness
15 years ago

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. 🙂

0
Jenny
Jenny
15 years ago

Yum, yum! These are really good! I made these tonight. Although they did break apart on me.

0

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