Recipes / Lunch

Brown Rice, Carrot, Ginger Cakes with Garlic Aioli - Lunch Version

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Brown Rice, Carrot, Ginger Cakes with Garlic Aioli - Lunch Version

Regan
The Cook
4 Servings
12 Ingredients
7 Comments

These brown rice, carrot, and ginger cakes are a perfect grab when you need a lunch on the go. Their slightly sweet taste perfectly compliments the zippy garlic aioli.

Read More
4 Servings
12 Ingredients
7 Comments

Ingredients

  • ½ tablespoons Coconut Oil #1
  • ⅓ cups grate Carrot
  • 1 cup cook Brown Rice, Short-Grain
  • ½ cups Bread Crumbs
  • ½ teaspoons Salt
  • 1 tablespoon peel and mince Ginger, Fresh
  • 2 individual Egg
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Coconut Oil #2
  • ⅓ cups Mayonnaise
  • 1 ½ teaspoons dice Garlic, Cloves
  • 2 teaspoons Lemon Juice

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Heat coconut oil #1 over medium heat in a medium saute pan.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat coconut oil #1 over medium heat in a saute pan.
  2. Add carrot and cook until it begins to soften. Remove from heat.
  3. Combine carrots, rice, bread crumbs, salt, ginger, eggs, and maple syrup in medium bowl.
  4. Form carrot/rice mixture into 1/4 cup size patties.
  5. Heat coconut oil #2 in a medium saute pan.
  6. Cook patties over medium-high heat, 2 minutes per side, or until brown.
  7. Place mayonnaise, garlic and lemon juice in a food processor, blending until smooth.

Categories

vegetarian, summer, fall, spring, dairy-free, kosher, fish-free, shellfish-free

Categories

vegetarian, summer, fall, spring, dairy-free, kosher, fish-free, shellfish-free

7 Comments

Join the discussion

  2. 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.

    Reply

  3. These sound delish!! We are trying to cut back on the amount of protein intake this month and it’s nice to find a burger without beans or lentils. Even though it calls for eggs, we could use our flax seed substitute. Thanks so much!

    Reply