Crunchy Grain Cakes with Strawberry Salad

By courtneyepowell

Ingredients

• 1 cup mixed whole grain rice
• 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 - 1 teaspoon cumin seed
• 2 - 3 tablespoons extra-virgin olive oil
• 1/3 cup chopped red onion

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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.

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.