Broccoli, Cheddar, Brown Rice Cakes
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Cook time: 
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Serves: 8 cakes
  • 1 Tbsp butter
  • ¾ cup onion, chopped
  • 4 garlic cloves, minced
  • ¾ cup low-sodium vegetable stock
  • 12 oz fresh broccoli florets, cut into ½-inch pieces
  • 1 (8.8 oz) pkg precooked brown rice (such as Uncle Ben's)
  • ¼ cup panko
  • 1 Tbsp grainy mustard
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • 2 large eggs, lightly beaten
  • 3 oz reduced-fat sharp cheddar cheese, divided (about ¾ cup)
  1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
  2. Melt butter in a large skillet over medium-high. Once melted, add onion and saute 4-5 minutes or until softened. Add garlic and saute until fragrant, about 30 seconds.
  3. Add vegetable stock and broccoli; bring to a boil, reduce heat to medium and cook for 4-5 minutes.
  4. Microwave rice according to package directions and transfer to large bowl.
  5. To the bowl, add the broccoli mixture, panko, mustard, pepper, salt, egg beaten eggs and ½ cup cheese; mix until well-combined.
  6. Divide and shape broccoli mixture using hands into 8 (2½-inch) patties and place on prepared baking sheet. Bake for 15 minutes. Top with remaining ¼ cup cheese, and bake for 4 more minutes or until cheese melts. Cool for a few minute before serving.
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: 1 cake Calories: 142 Fat: 5.4 Carbohydrates: 16.4 Sugar: 1.8 Sodium: 344 Fiber: 2.0 Protein: 7.6 Cholesterol: 55
Recipe by Prevention RD at