A rice cake with some meat to it.

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!

Tahini Wild Rice Cakes

1 1/2 cups cooked wild rice
2 tablespoons ground old-fashioned oats (ground fine like flour in food processor)
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

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)

Recipe 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.
  • Tahini is a thick paste made from ground sesame seeds.
  • Substitute brown rice for wild rice or use a combination of both.
  • Serve as a side dish with soup or salad.


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

  2. 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. 🙂

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

  4. 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!

  5. 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!!!!

  6. Jane Apparis says:

    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.

  7. 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!