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.
Course Main Course
Cuisine American
- 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
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.
- 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.