Spicy Rice Cakes

Spicy Rice Cakes
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 78.2
  • Total Fat: 1.8 g
  • Cholesterol: 31.0 mg
  • Sodium: 14.5 mg
  • Total Carbs: 13.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.0 g

View full nutritional breakdown of Spicy Rice Cakes calories by ingredient


Simple recipe to use left over or over cooked rice. Simple recipe to use left over or over cooked rice.
Number of Servings: 6


    0.50 tsp Cumin seed
    0.50 tsp Paprika
    1 tsp Olive Oil
    46 grams Yellow Sweet Corn, Frozen
    3 tsp Garlic
    8 grams Ginger Root, chopped or grated
    3 grams Onions, dehydrated flakes
    2 pepper, hot chili, red, fresh, chopped
    30 grams Lentils
    0.33 tbsp Spices - ground corriander
    1 gram Cilantro, raw
    158 grams serving Basmati Rice Cooked
    1 large Egg, fresh, whole, raw


Add an extra egg just to make the rice cakes a little more moist.
Use fresh parsley or basil instead of cilantro


Mix all ingredients together.

Divide into 6 patties (55 grams each)

Bake at 425 Degrees for 25 minutes

Serving Size: Makes 6 Servings (55 grams each)

Member Ratings For This Recipe

  • no profile photo

    I like everything but the Cilantro. - 6/10/19

    Reply from MISTY_FUR (6/10/19)
    You can subsitute fresh basil or parsley for the cilantro. Or experiment with a mixture of herbs that you like.