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Broccoli & Cheese Brown Rice Cakes

Mini rice cakes filled with broccoli and jack cheese, topped with cheddar. They make a great snack.
Broccoli & Cheese Brown Rice Cakes

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Servings: 4 to 6
Total Time: 1 hour
Recipe by: Rae


1 tablespoon unsalted butter
3/4 cup chopped yellow onion
4 garlic cloves, chopped
3/4 cup unsalted vegetable stock
12 ounces fresh broccoli florets, cut into 1/2-in. pieces
1 cup raw brown rice, prepare with water according to package instructions
1/4 cup panko (Japanese breadcrumbs)
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
1/2 cup Monterey Jack Cheese
2 large eggs, lightly beaten
15 thin slices white cheddar
Sliced green onions (optional)


1. Melt butter in a large skillet over medium-high. Add onion and garlic; sauté 4 minutes.

2. Add stock and broccoli. Bring to a boil; cook 3 minutes.

3. Combine broccoli mixture, rice, panko, pepper, salt, and the Monterey Jack cheese in a large bowl. Stir in eggs.

4. Divide and shape broccoli mixture into 15 (2 1/2-inch) patties. Arrange patties on a baking sheet pan.

5. Bake at 450°F for 15 minutes. Top with 1 slice of cheddar cheese each, and bake at 450°F for 4 more minutes or until cheese melts.

6.Garnish with green onions, if desired


This recipe is derived from Cooking Light magazine and makes a great appetizer, side dish or snack.

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Broccoli & Cheese Brown Rice Cakes

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