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.

Spinach Rice Cakes

Ingredients

2 tsp oil
1/2 cup chopped onion
2 cloves garlic, minced
1 package (10 oz) frozen leaf spinach, thawed and coarsely cut
3 cups cooked brown rice
1/2 cup grated Parmesan
1/4 tsp pepper
1 large egg
1/4 cup shredded mozzarella cheese
2 cups marinara sauce (for dipping)

Instructions

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.