Zucchini & Dill Breakfast Rice Cakes

Breakfast Rice Cakes with zucchini & dill, prepared as a satisfying breakfast.

Preparation time

30 min

Calories

387 kcal

Protein

18.2 g

Carbohydrates

54.1 g

Fat

11.3 g

Fiber

3.6 g

Ingredients

• 65 g brown rice
• 90 g egg
• 90 g zucchini
• 6 g dill

Instructions

1. Weigh and prepare all ingredients for one serving. Brown rice and egg quantities are measured as listed; dry grains and flours are weighed dry.
2. 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.
3. Add zucchini (90 g) and dill (6 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
4. Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.