Sweet Potato Rice Cake

Easy, healthy and tasty, a twist on the Chinese radish cake.

10
1 sweet potato, baked or steamed.
1 cup cooked white rice
¼ onion
2 shiitake mushroom
2 tablespoon olive oil
Peel the sweet potato and cut into chunks. Cut onion and shiitake mushroom into small pieces. Mix sweet potato, rice, onion and shiitake mushroom in a blender, blend until smooth but still a little chunky. Take out the sweet potato dough, use a mold or hand to shape into rectangular or round patties, about half-inch thick. You can also press the dough into a floured container, press tight, then flip out the dough and cut into pieces. Note: If you want to avoid oil, you can bake the rice cake. Skip the following step and bake for 20 minutes at 375 degrees Fahrenheit. Heat a skillet, pour olive oil into the skillet or use an oil spray. Put the rice cake into the skillet, few at a time. Saute for about 2 minutes, then flip over. Cook in this fashion until both sides are brown and a little crispy. Remove from heat and place on a serving plate. (Optional) Add a few drops of Balsamic vinegar and sprinkle with some chopped green onions. 10 servings
Nutritions

Calories
106

Sodium
9mg
0% DV

Fat
2g
4% DV

Protein
1g
3% DV

Carbs
18g
6% DV

Fiber
0.9g
3% DV

Crispy Zucchini Bites

158

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

110

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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