Directions:
- Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.13 Kcal (1654 kJ) | ||
| Calories from fat | 192.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.37g | 33% | |
|---|---|---|---|
| Cholesterol | 93mg | 31% | |
| Sodium | 697.05mg | 29% | |
| Potassium | 300.92mg | 6% | |
| Total Carbs | 40.34g | 13% | |
| Sugars | 3.76g | 15% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 10.69g | 21% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 89.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 200.61 Kcal (840 kJ) | ||
| Calories from fat | 97.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.85g | 33% | |
|---|---|---|---|
| Cholesterol | 47.22mg | 31% | |
| Sodium | 353.89mg | 29% | |
| Potassium | 152.78mg | 6% | |
| Total Carbs | 20.48g | 13% | |
| Sugars | 1.91g | 15% | |
| Dietary Fiber | 2.13g | 17% | |
| Protein | 5.43g | 21% | |
| Vitamin C | 2.2mg | 7% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.5mg | 16% | |
| Calcium | 45.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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