Description
A delicious and easy way to use up leftover rice, these rice cakes are crunchy on the outside and soft on the inside, packed with nutritious ingredients.
Ingredients
Scale
- 2 cups cooked rice (preferably cooled)
- 1 can (5 oz) tuna in water or oil, drained and flaked
- 1 cup fresh spinach, chopped
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
- 1 egg (optional for binding)
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- In a large bowl, combine the cooked rice, flaked tuna, chopped spinach, onion, and minced garlic.
- Add the egg (if using) and mix well to combine. Season with salt and pepper.
- Shape the mixture into small patties.
- Coat each patty with breadcrumbs.
- Heat oil in a skillet over medium heat.
- Fry the rice cakes for 3-4 minutes on each side or until golden brown and crispy.
- Drain on paper towels before serving.
Notes
For extra crispiness, consider double-coating the patties with breadcrumbs. Use fresh herbs or spices to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: rice cakes, tuna, spinach, snack, easy recipe