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Broccoli, Cheddar, and Brown Rice Cakes

Photo: Jennifer Causey
Yield

Serves 4 (serving size: 2 cakes)

These quick, crispy vegetarian cakes are inspired by cheesy broccoli-and-rice casserole, right down to the layer of melted cheddar cheese on top. Make the cakes ahead and refrigerate or freeze for a last-minute meal. You could also increase the number of servings and serve the cakes as a side with a simple tomato soup. Grainy mustard packs a welcome punch and adds great texture to the cakes. It’s also fantastic in creamy sandwich spreads, rémoulade sauce, and glazes with a sweet base (such as maple syrup or honey) for contrast and balance.    

Ingredients

  • Cooking spray
  • 1 tablespoon unsalted butter
  • 3/4 cup chopped yellow onion
  • 4 garlic cloves, chopped
  • 3/4 cup unsalted vegetable stock (such as Swanson)
  • 12 ounces fresh broccoli florets, cut into 1/2-in. pieces
  • 1 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben's)
  • 1/4 cup whole-wheat panko (Japanese breadcrumbs)
  • 1 tablespoon grainy mustard
  • 1/2 teaspoon black pepper
  • 3/8 teaspoon kosher salt
  • 3 ounces preshredded reduced-fat sharp cheddar cheese, divided (about 3/4 cup)
  • 2 large eggs, lightly beaten
  • Sliced green onions (optional)

Nutrition Information

  • calories 280
  • fat 10.6 g
  • satfat 5.2 g
  • monofat 3 g
  • polyfat 1.1 g
  • protein 15 g
  • carbohydrate 33 g
  • fiber 5 g
  • cholesterol 113 mg
  • iron 2 mg
  • sodium 554 mg
  • calcium 268 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.

  2. Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes. Add stock and broccoli. Bring to a boil; cook 3 minutes.

  3. Heat rice according to package directions. Combine broccoli mixture, rice, panko, mustard, pepper, salt, and 1/2 cup cheese in a large bowl. Stir in eggs. Divide and shape broccoli mixture into 8 (2 1/2-inch) patties. Arrange patties on prepared pan; coat patties with cooking spray. Bake at 450°F for 15 minutes. Top with remaining 1/4 cup cheese, and bake at 450°F for 4 more minutes or until cheese melts. Garnish with green onions, if desired.