Broccoli-rice cakes

Broccoli-rice cakes

Total Time
10 min
5 min
5 min
If you like broccoli-rice casserole, you'll love these crunchy rice cakes that combine all those elements in a dish that serves one. You can double, triple, or quadruple the recipe to serve your family, if you'd like—but for an easy lunch, you can whip this up quickly for yourself. It holds up in the fridge and reheats well in the microwave, so go ahead and pack it to take to work. We call for broccoli in this recipe, but an equal amount of broccolini would be nice. Feel free to add a teaspoon of chopped fresh herbs to the mix. Thyme, marjoram, or oregano would be nice.


Cooking spray

4 spray(s)

Roasted broccoli

1 cup(s), chopped

Cooked long grain brown rice

½ cup(s)


1 large egg(s), lightly beaten

Panko breadcrumbs

2 Tbsp

Grated Parmesan cheese

1 Tbsp

Kosher salt

1 pinch(es)

Black pepper

1 pinch(es)


  1. In a medium bowl, stir together broccoli, rice, egg, panko, Parmesan, salt, and pepper. Coat a small nonstick skillet with nonstick spray; heat over medium. Divide mixture into 2 equal portions, shaping each into a patty. Cook until browned and firm, 2½ to 3 minutes per side.
  2. Serving size: 2 cakes