These crisp, golden rice cakes with trout are light, creamy, and elegant. Baked rice cakes topped with fresh salad leaves and a trout, cucumber, and cream cheese filling make a lovely breakfast or appetizer, much like the Avocado and Egg Toast and Omelet with Mushrooms and Spinach.
Ingredients
- 250-300 g (1 1/2 cups) cooked rice
- Lightly salted trout
- 1 cucumber
- Cheese
- Cream cheese
- Mixed salad leaves
Instructions
- Spread the cooked rice on parchment and shape into flat cakes.
- Sprinkle with cheese.
- Bake at 180C (350F) for 15-20 minutes.
- For the filling, dice the trout and cucumber; mix with the cream cheese.
- Top each baked cake with salad mix.
- Add the filling and spread gently.
- Optionally sprinkle with sesame seeds or add a little soy sauce.
Tips
- Press the rice cakes firmly and evenly so they hold together after baking.
- Let the cakes cool slightly before topping so the cream cheese filling stays fresh and firm.
- For more light seafood appetizer ideas, explore the guides at Serious Eats.
Nutrition (per 100 g): 189 kcal | Protein 14.6 g | Fat 8.7 g | Carbs 12.5 g