Red Rice and Beet Cakes with Honey Mustard
User Reviews
5
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
8 cakes
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Calories
144 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Red Rice and Beet Cakes with Honey Mustard
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Crispy, savory vegetarian beet and oat cakes lightly fried with a tangy-sweet sauce from Maria Speck's Simply Ancient Grains. Great option for Rosh Hashanah!
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Ingredients
Red Rice Ingredients
- 1 1/2 cups water
- 2/3 cup red rice or about 2 cups lightly packed cooked red rice
Honey Mustard Ingredients
- 3 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 1/2 tablespoon gherkin minced
- 1/4 - 1/2 teaspoon Sriracha sauce or more to taste (optional
Cake Ingredients
- 1 cup red beet shredded raw, about 1, using the larger holes of box grater
- 1 cup feta cheese crumbled, mild, preferably sheep's milk
- 1/4 cup rolled oats quick-cooking, plus a couple more tablespoons more as needed
- 1/2 cup green onion finely chopped, about 3
- 1/2 cup dill lightly packed, finely chopped
- 2 large egg lightly beaten
- 1 - 2 teaspoons hot green chili minced, such as serrano, optional
- 1/4 teaspoon salt fine sea salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons extra-virgin olive oil
- 1 whole lemon cut into wedges, for garnish
You will also need
- box grater, mixing bowls, 2 qt saucepan with tight fitting lid, colander
- shallow bowl or small sheet tray, plate or sheet tray, plastic wrap, large skillet
Instructions
- Combine the rice and and water in a heavy 2 quart saucepan with a tight fitting lid. Bring to a boil, then cover and decrease the heat to maintain a simmer. Cook until the rice is tender and the water is mostly absorbed, about 25 minutes.
- Drain off any remaining water and spread the rice on a sheet tray to cool.While the rice cools, prepare the honey mustard. In a small bowl, whisk together the honey and mustard until well combined. Stir in the chopped gherkins and Sriracha. Cover and place in refrigerator until ready to use.
- Once the rice is cool, place in a bowl and add the beet, feta, oats, green onions, dill, eggs, chilies, salt and pepper. With your hands, mix the ingredients until well combined. No need to be gentle. If the mixture does not hold together, add additional oats by the spoonful until it does. I ended up adding about 6 additional tablespoons.
- Moisten your hands and, using a 1/3 cup measuring cup, form the mixture into 8 cakes about 2 1/2 inches in diameter. Place the formed cakes on a baking sheet, cover with plastic wrap and chill for 30 minutes.
- When you are ready to cook the cakes, heat 1 tbsp of olive oil in a large skillet over medium heat until it shimmers. Cook the cakes 4 at a time, until golden brown, about 6 minutes. Gently flip the cakes halfway through cooking time. Repeat with the remaining 4 cakes.
- Serve warm or at room temperature with the honey mustard sauce.
Notes
- *for gluten free, use certified gluten free rolled oats
- *for gluten free, use certified gluten free rolled oats
Nutrition Information
Show Details
Calories
144kcal
(7%)
Carbohydrates
10g
(3%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
57mg
(19%)
Sodium
414mg
(17%)
Potassium
137mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
430IU
(9%)
Vitamin C
4.5mg
(5%)
Calcium
118mg
(12%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8cakes
Amount Per Serving
Calories 144 kcal
% Daily Value*
| Calories | 144kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 57mg | 19% |
| Sodium | 414mg | 17% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 118mg | 12% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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