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5.0 from 3 votes

Red Rice and Beet Cakes with Honey Mustard

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!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8 cakes
Calories: 144 kcal
Course: Main Course
Cuisine: Middle Eastern

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 minced gherkins
  • 1/4 - 1/2 teaspoon Sriracha sauce, or more to taste (optional)
Cake Ingredients
  • 1 cup shredded raw red beets (about 1), using the larger holes of box grater
  • 1 cup crumbled mild feta, preferably sheep's milk
  • 1/4 cup quick-cooking rolled oats, plus a couple more tablespoons more as needed*
  • 1/2 cup finely chopped green onions (about 3)
  • 1/2 cup lightly packed finely chopped dill
  • 2 large eggs, lightly beaten
  • 1 - 2 teaspoons minced hot green chilies, such as serrano (optional)
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 144kcal (7%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 9g (14%) Saturated Fat 3g (15%) Cholesterol 57mg (19%) Sodium 414mg (17%) Potassium 137mg (4%) 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

% 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.