Do you rip recipes out of magazines, with the intention of trying them someday? I do it all the time, and a few times a year I review the pile and decide to just DO IT. This Spinach Rice Cakes recipe sounded great because we all love spinach and I often have leftover rice around, so it was easy to pull together. I just used pre-cooked brown rice in place of those steps in the original recipe.
Heat oil in a large nonstick skillet over high heat; saute the onion and garlic for 2 minutes. Add the spinach and remove from heat.
Heat oven to 350 degrees. Line a large baking sheet with nonstick foil. In a large bowl, combine vegetable mixture with rice, Parmesan and pepper. Mix in egg.
For each cake, scoop and flatten 1/4 cup rice mixture onto baking sheet. Bake 20 minutes until firm. Sprinkle tops with mozzarella, and return to oven for 1 minute to melt. Serve with warmed marinara.
We absolutely loved the flavor of these Spinach Rice Cakes, but my husband in particular thought they weren't filling enough to serve as a main dish. He's not a big fan of vegetarian meals anyway, so next time I make these it will be as a smaller meal, such as lunch for me and the kids.
Spinach Rice Cakes is linked up to Friday Food at MomTrends.
Gina loves food, family and frugal living. She lives in Northern Virginia with her husband, three teens, and new “baby,” dog Sheba. She also works with professional bloggers to scale their businesses and earn more at Connect & Learn Blogging Community. Reach her at firstname.lastname@example.org.