Raw and Living Foods Recipe

Oven Baked Rice Cakes
Write a review
Print
Ingredients
  1. 2 teaspoons olive or grapeseed oil
  2. 1/4 cup onion, finely diced
  3. 1 clove garlic, minced
  4. pinch sea salt
  5. 1 cup leftover cooked vegetables cut into 1/4- 1/2 inch pieces
  6. 2 cups leftover cooked rice
  7. 1/2 cup leftover mashed potato or beans
  8. 1 teaspoon stone-ground mustard
  9. 2 teaspoons unpasteurized shoyu, or to taste
  10. 1/4 – 1/2 cup flour or breadcrumbs to reach desired consistency
  11. Oil for baking
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat oil in a skillet. Add onions and garlic with a pinch of salt. Sauté until translucent (about 5-15 minutes). Add leftover vegetables and sauté 5-10 minutes more.
  3. Combine rice and onion mixture in a large bowl. Season with stone ground mustard and shoyu. Add leftover mash or beans to mixture. Use your hands or a spoon to work mixture into a sticky mass. Add more mash or beans if needed.
  4. Add flour 1 teaspoon at a time until mixture sticks together well. Form patties.
  5. Oil a baking sheet. Place patties on baking sheet. Spray the tops with oil if desired.
  6. Bake in a hot oven for 15 minutes, turn once, and bake an additional 10-15 minutes or until golden brown.
  7. While still hot, season each patty with a bit of shoyu to taste.
  8. Bake for 1 more minute to cook in the shoyu.
Notes
  1. Serve rice cakes with leftover gravy, cranberry sauce, greens or make a Thanksgiving Sandwich!
Natural Epicurean Academy of Culinary Arts | Vegan and Vegetarian Culinary Arts School http://triozon.net/demo/