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.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
- 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)
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.
Calories: 194kcal | Carbohydrates: 21g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 310mg | Potassium: 396mg | Fiber: 3g | Sugar: 3g | Vitamin A: 830IU | Vitamin C: 79mg | Calcium: 72mg | Iron: 1.6mg
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