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1 tbsp unsalted butter

¾ cup onion, chopped

4 garlic cloves, chopped

½ tsp chilli flakes

¾ cup vegetable stock 

3 ½ cups fresh broccoli florets, cut into pieces

1 cup Spekko Saman brown rice 

1 tbsp Dijon mustard

½ tsp black pepper

Salt to taste 

¾ cup cheddar cheese, grated

1 egg, lightly beaten

Sliced spring onions (optional)




1. Preheat oven to 180°C. 


2. Coat a baking sheet with cooking spray. 


3. Melt butter in a large pan over a medium-high. Add onion and garlic and chilli flakes; sauté for 4 minutes. Add stock and broccoli. Bring to a boil; cook for 3 minutes. 


4. Add 1 cup of brown rice to a bowl of 1,5 – 2 cups of salted water. Bring to the boil, cover & reduce the heat to a simmer. Allow to simmer for 20 – 25 minutes. Turn off the heat and allow the rice to sit covered for a further 10 – 15 minutes until you can fluff the rice with a fork. 


5. Combine broccoli mixture, cooked brown rice, mustard, pepper, salt, and ½ cup cheese in a large bowl. Stir in egg. 


6. Divide and shape into 8 patties.


7. Arrange patties on a prepared pan and brush lightly with oil. 


8. Bake for 15 minutes. Top with remaining ¼ cup cheese, and bake for 2-3 more minutes or until cheese melts. 


9. Garnish with spring onion slices and a few chilli flakes & serve with a side garden salad.


10. ENJOY!


Yield: 8 patties

Gluten-Free Cheesy Rice Cakes

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