Crunchy Grain Cakes with Strawberry Salad

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  • Makes: 4 servings
  • Yields: 9 to 10 cakes
  • Prep: 35 mins
  • Cook: 13 mins
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Crunchy Grain Cakes with Strawberry Salad
Ingredients
1
cup mixed whole grain rices*
1/4
cup Greek yogurt
1
egg, lightly beaten
2
tablespoons fine dry whole wheat bread crumbs
1
teaspoon paprika
1/2
teaspoon salt
1/4
teaspoon cracked black pepper
1/2
teaspoon cumin seed
2
tablespoons extra-virgin olive oil
1/3
cup chopped red onion
Directions
  1. For Grain Cakes, preheat oven to 200 degrees F. Grease a large baking sheet; set aside. In a large saucepan cook rice according to package directions for the minimum time suggested, omitting any fat or seasoning packets; drain well.
  2. Meanwhile, in a large bowl whisk together yogurt, egg, bread crumbs, paprika, salt, and pepper. Add rice to yogurt mixture; stir to combine.
  3. In a large nonstick skillet cook and stir cumin seed in 1 Tbsp. hot oil for 2 minutes. Add red onion; cook 3 to 5 minutes more or until onion is tender. Stir cumin seed and onions into rice mixture; cool slightly. Form mixture into 3-inch patties. Heat remaining oil in the skillet over medium heat. Cook patties, half at a time, about 2 minutes each side or until crisp. Place in a single layer on the prepared baking sheet. Transfer to oven to keep warm.
  4. Serve grain cakes with Strawberry Salad.
From the Test Kitchen
*

If your rice blend includes several different whole grains, shape patties on a parchment lined baking sheet. Cover and chill at least 1 hour. Fry 1/3 at a time over medium heat for about 3 minutes per side. Keep warm in oven.

Strawberry Salad
Ingredients
2
baby bok choy, separated into leaves (or 8 cups coarsely chopped regular bok choy)
1
pound strawberries, sliced
1/3
cup thinly sliced red onion
1/4
cup walnut oil or extra virgin olive oil
2
tablespoons fresh lemon juice
1
tablespoon honey
1
teaspoon Dijon-style mustard
1
clove garlic, minced
1/2
teaspoon salt
1/4
teaspoon cracked black pepper
Directions
  1. In a large bowl combine the bok choy, strawberries, and red onion; toss to combine.
  2. For dressing, in a small screw-top jar combine walnut oil, lemon juice, honey, mustard, garlic, salt, and pepper. Cover and shake well to combine. Pour dressing over salad; toss to combine. Serve with Grain Cakes.
Nutrition Facts (Crunchy Grain Cakes with Strawberry Salad)
    Per serving:
  • 468 kcal cal.,
  • 24 g fat
  • (3 g sat. fat,
  • 10 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 47 mg chol.,
  • 766 mg sodium,
  • 56 g carb.,
  • 7 g fiber,
  • 14 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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