Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Ricotta Breakfast Rice Cakes
Breakfast Rice Cakes with spinach & ricotta, prepared as a satisfying breakfast.
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- 30 min
- Calories
- 463 kcal
- Protein
- 23.8 g
- Carbohydrates
- 54.9 g
- Fat
- 17.1 g
- Fiber
- 3.9 g
Ingredients
- 65 g brown rice
- 90 g egg
- 65 g spinach
- 45 g ricotta
Instructions
- Weigh and prepare all ingredients for one serving. Brown rice and egg quantities are measured as listed; dry grains and flours are weighed dry.
- Cook the rice until tender, cool briefly, and combine with beaten egg. Shape into small patties, pan-sear until set and crisp, then serve with the topping.
- Add spinach (65 g) and ricotta (45 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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