SunRice

Greek Rice & Quinoa Cakes

I am using:

Prep time

15min

Cook time

60min

These rice & quinoa cakes are delicious served warm or cold. They can also be sandwich between warm hamburger bub, topped with mixed salad leaves and dollop of beetroot chutney.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 cup SunRice Naturally Rice and Quinoa (rinsed)

  • 5 cup Water

  • 350 g Sweet Potato (peeled, cut into 1cm cubes)

  • 2 clove Garlic (crushed)

  • 2 tsp Greek Seasoning

  • cup Olive Oil

  • 180 g Haloumi (drained, coarsely grated)

  • 125 g Feta (crumbled)

  • 1 Egg (lightly beaten)

  • 2 tbsp Plain Flour

  • 4 Green Onions (thinly sliced)

  • cup Dill (chopped)

  • 1 Greek Salad and Tzatziki (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Greek Rice & Quinoa Cakes

Method

  • Preheat oven to 200°C fan forced. Put rice and water into a medium saucepan and bring to the boil. Reduce heat to low, boil gently, uncovered for 25 minutes or until rice is tender. Stand, covered for 5 minutes. Rinse under cold running water. Drain well.

  • Meanwhile, put the sweet potato on a baking tray. Toss with garlic, Greek seasoning and 1 tablespoon of oil. Season. Roast for 20 - 25 minutes until golden and tender. Cool.

  • Combine the rice, sweet potato, haloumi, feta, egg, flour, onions and dill in a large bowl. Season. Shape into 8 x 1/2 cup patties.

  • Pour enough oil in a frying pan so it is 1cm deep. Heat over medium heat until hot. Cook the patties, in batches, for 4 - 5 minutes on each side or until golden and warmed through. Serve with Greek salad and tzatziki.

  • These rice & quinoa cakes are delicious served warm or cold. They can also be sandwich between warm hamburger bub, topped with mixed salad leaves and dollop of beetroot chutney.

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