Side view of butternut squash cakes on a wooden serving platter.

Butternut Squash Cakes with Mixed Grains

  • Servings
    6
  • Serving Size
    1 rice cake + ½ cup lettuce

Ingredients

  • ¾ cup Wheat berries (farro), cooked
  • 1 ½ cups U.S. Basmati brown rice, cooked
  • ¾ cups butternut squash, cooked, mashed
  • 6 tablespoons sweet onions, sautéed
  • 6 tablespoons Goat cheese crumbles
  • 3 each egg, beaten
  • ¾ cup Italian breadcrumbs
  • 3 tablespoons carrot, minced
  • 3 tablespoons scallion, minced
  • 3 tablespoons garlic, minced
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 3 cups vegetable oil, as needed
  • 3 cups spring mix lettuce

Directions

  • In a large bowl, combine all ingredients. Mix until thoroughly combined.
    Place ½ cup rice mixture into a 2 ½-inch-square mold, pressing down to form a square cake.
  • Heat oil in a skillet over medium heat. Fry rice cakes for 7 to 10 minutes, flipping once or until cakes are golden in color.
  • Transfer rice cakes to a sheet tray lined with parchment paper. Bake at 350°F for 8 to 10 minutes or until rice cakes reach an internal temperature of 165°F.
  • To make 1 portion:  Slice 1 rice cake corner to corner, making a triangle shape. Transfer to a plate.  Serve with ½ cup spring mix lettuce.

Recipe Notes

Optional: Serve with 2 lemon wedges and spicy mayonnaise on the side.