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Brown Rice, Carrot, Ginger Cakes with Garlic Aioli


My daughter and I love going to our local co-op for lunch. They have delicious, healthy food and toys to keep my daughter busy after she is done eating and I’m finishing my lunch. My absolute favorite meal to order is their brown rice cakes. If I could eat them every day, I would.  However, that would be sort of time consuming and expensive, so I decided to create my own. These are, dare I say it, better than the ones at the co-op, and now I really can eat them every day!

Brown Rice, Carrot, Ginger Cakes with Garlic Aioli


Regan @ onceamonthmeals.com


  • 0.5 Tablespoon coconut oil #1
  • 0.33 cups carrots, finely grated
  • 1 cup brown rice, cooked
  • 0.5 cup bread crumbs
  • 0.5 teaspoon salt
  • 1 Tablespoon ginger, grated
  • 2 medium eggs, beaten
  • 1 Tablespoon maple syrup
  • 2 Tablespoons coconut oil #2
  • 5 Tablespoons mayonnaise
  • 1.5 teaspoons garlic, chopped
  • 2 teaspoons lemon juice


Heat coconut oil #1 over medium heat in a medium saute pan. Add carrot and cook until it begins to soften, about 8-10 minutes. Remove from heat. Combine carrots, rice, bread crumbs, salt, ginger, eggs, and maple syrup in a medium bowl. Form 1/4 cup size patties. Heat coconut oil #2 in a medium saute pan over medium-high heat. Cook about 2 minutes per side, or until brown. Place mayonnaise, garlic, and lemon juice in a food processor and blend until smooth. Serve cakes with aioli on top or on the side.

Freezing Directions:

Place cakes on a baking sheet and flash freeze. Once frozen, place in a gallon freezer bags. Place garlic aioli in a pint size freezer bags. Label and freeze both bags. To Serve: Thaw. Eat cold or reheat cakes in microwave.

Servings: 4

**conversion chart image provided by Erik Spiekermann

3 Responses to “Brown Rice, Carrot, Ginger Cakes with Garlic Aioli”

  1. Tina says:

    Does this mean 1 cup of rice total in the recipe, or 1 raw cup, cooked (2 1/2 cups)?

  2. Sarah says:

    These were pretty good, but even after adding sauteed onion and some ground coriander along with the carrots, I thought they lacked a little Umami. Next time I will add a tablespoon of tomato paste and some wine while I’m sauteing. We ate them with Thai sweet chili sauce on top.

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