Broccoli Cheddar Wild Rice Cakes {A Meatless Monday Recipe

Broccoli Cheddar Wild Rice Cakes {A Meatless Monday Recipe

When I say “Rice Cake”, I am not talking about those strange Styrofoam-like rice cakes you eat when you are trying to diet. No, the quick and easy, crispy little vegetarian broccoli cheddar wild rice cakes I am talking about will blow your mind!

No, really they will.

I presented David with a few vegetarian options for Meatless Monday not long ago. He chose the recipe for rice cakes I had torn out of a Cooking Light Magazine. I modified the recipe a little and decided to use Wild Rice instead of brown rice. We both love wild rice and I found that it gave the cakes great texture and color. I also used 100% extra-sharp cheddar for extra flavor and of course calories, if you count them. #sorrynotsorry

grated cheddar cheese

These amazing little rice cakes are kind of like a mini cheesy broccoli and rice casseroles in a convenient bite-sized little cake. Besides the irresistible layer of melted cheese on top, spicy brown mustard provides a welcomed burst of flavor adding contrast and balance to the extra-sharp cheddar cheese and savory vegetables and rice.

The beauty of these amazing little rice cakes is that you can make them ahead of time and refrigerate or freeze until needed. They are the perfect a last-minute meal. But, trust me when I say you are going to want to increase servings because these broccoli cheddar wild rice cakes will go fast!

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.

How To Make Broccoli Cheddar Wild Rice Cakes:

Prepare wild rice according to package instructions, set aside.

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.

In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender. Add the broccoli and stir through.

broccoli and onions in a pan

Pour in the stock and cook for about 3 to 5 minutes.

pouring broth into the pan
A quick and easy vegetarian meal, these amazing rice cakes are like mini cheesy broccoli and rice casseroles in a convenient bite-sized little cake. Yum! | TheMountainKitchen.com

In a large mixing bowl, combine the broccoli mixture, wild rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.
A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.

Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.

Bake in the preheated oven for 15 to 20 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.
A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.

Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.
A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake.

Eat the rice cakes as a meal by themselves or serve them as a side with a simple soup. They are wonderful and I promise, you will fall in love with them as much as we did!

A quick and easy vegetarian meal, these amazing rice cakes are like mini cheesy broccoli and rice casseroles in a convenient bite-sized little cake. Yum! | TheMountainKitchen.com
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Broccoli Cheddar Wild Rice Cakes

A quick and easy vegetarian meal, these amazing broccoli cheddar wild rice cakes are like mini cheesy broccoli and rice casseroles in a bite-sized cake. 
Course lunch, Main Course, Side Dish
Cuisine American, Meatless Monday, Vegetarian
Keyword broccoli, cheddar, rice cakes, wild rice
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 194kcal
Author Debbie Spivey

Ingredients

  • extra-virgin olive oil or cooking spray for sheet pan
  • 1 tablespoon unsalted butter
  • ¾ cup yellow onion chopped
  • 4 garlic cloves minced
  • ¾ cup vegetable broth
  • 12 ounces fresh broccoli florets cut into ½-inch pieces
  • 1 cup pre-cooked wild rice
  • ¼ cup Panko (Japanese breadcrumbs)
  • 1 tablespoon spicy brown mustard
  • Kosher salt and fresh cracked black pepper to taste
  • ¾  extra-sharp cheddar cheese shredded (divided)
  • 2 large eggs lightly beaten
  • sliced green onions for serving (optional)

Instructions

  • Prepare wild rice according to package instructions, set aside.
  • Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil, brush with olive or spray with cooking spray.
  • In a large skillet over medium-high, melt butter until it begins to foam. Add the onions and garlic; sauté for about 4 minutes or until the onions are tender.
  • Add the broccoli and stir through. Pour in the stock and cook for about 3 to 5 minutes.
  • In a large mixing bowl, combine the broccoli mixture, wild rice
  • Combine broccoli mixture, rice, Panko, mustard, ½ cup cheese. Season with salt and pepper to taste. Stir in eggs.
  • Divide and shape broccoli mixture into 8 (2 ½-inch) patties. Arrange patties on prepared pan.
  • Bake in the preheated oven for 15 minutes. Remove the sheet pan; top with remaining ¼ cup cheese. Return the cakes to the oven; bake 3 to 5 more minutes, until cheese melts.
  • Allow the cakes to cool slightly. They may seem like they are stuck, but once they have cooled a bit they will release from the foil. Serve and garnish with green onions, if desired.

Nutrition

Calories: 194kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 310mg | Potassium: 396mg | Fiber: 3g | Sugar: 3g | Vitamin A: 16.6% | Vitamin C: 95.8% | Calcium: 7.2% | Iron: 8.9%
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