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

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1/2 tablespoons Coconut Oil #1
  • 1/3 cups grate Carrot
  • 1 cup cook Brown Rice, Short-Grain
  • 1/2 cups Bread Crumbs
  • 1/2 teaspoons Salt
  • 1 tablespoon peel and mince Ginger, Fresh
  • 2 individual Egg
  • 1 tablespoon Maple Syrup
  • 2 tablespoons Coconut Oil #2
  • 1/3 cups Mayonnaise
  • 1 1/2 teaspoons dice Garlic, Cloves
  • 2 teaspoons Lemon Juice

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 cake
  • 403 Calories
  • 27g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 120mg Cholesterol
  • 494mg Sodium
  • 35g Total Carb
  • 2g Fiber
  • 4g Total Sugars (Includes 3g Added Sugars)
  • 8g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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 a 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.
  8. Place cakes on baking sheet and flash freeze.
  9. Once frozen, divide cakes between indicated number of gallon freezer bags. Label and freeze.
  10. Divide aioli sauce among indicated number of pint size freezer storage bags. Label and freeze.

Make From Frozen Serving Day Directions

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
  2. Reheat cakes in microwave and top with thawed aioli.

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