Crisp on the outside, chewy in the middle, these rice cakes are simpler than they appear. Just mix brown rice with ground fennel seeds and egg whites, and panfry.

Martha Stewart Living, September 2012


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 1/2 teaspoons oil in a large nonstick saute pan over medium-high heat. Add fennel, and reduce heat to medium. Add 1/4 teaspoon salt. Cook, tossing once, until golden, 6 to 7 minutes. Clear a small space in pan, and add 1/2 teaspoon oil and the garlic. Saute, stirring, until garlic is fragrant and beginning to turn golden, 1 to 2 minutes. Add 1/3 cup water, cover, and reduce heat to low. Cook until fennel is tender, about 2 minutes. Raise heat to medium-high; add remaining water, the broccoli rabe, and 1/2 teaspoon salt. Cover, and cook, stirring once, until greens are tender, about 3 minutes more. Uncover pan, and let sit.

  • Heat 2 teaspoons oil in another large nonstick saute pan over medium-high heat. Meanwhile, whisk egg whites in a medium bowl until very foamy and starting to turn white but not stiff. Stir in rice, fennel seeds, and 1/2 teaspoon salt. Drop 4 separate spoonfuls (about half the batter) into pan, and spread each into a 3-inch round. Cook until golden brown, crisp, and set, about 3 to 4 minutes. Flip, and cook 1 minute. Keep cakes in a warm oven if desired. Wipe out pan, and repeat process with remaining oil and batter.

  • Divide cakes and vegetables among 4 plates. Top with ricotta, drizzle with oil, season with pepper, and scatter with basil.


Reviews (1)

33 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 1
Rating: 5.0 stars
So savory and satisfying... like comfort food, but without the guilt!
Rating: Unrated
Loved this recipe from the moment I laid my eyes on it in the magazine! Such a great use for left over brown rice! I made a version of it last night -