Brown Rice and Edamame Cakes with Roasted Pepper Cream and Warm Fennel Orange Salad

Name: Brown Rice and Edamame Cakes with Roasted Pepper Cream and Warm Fennel Orange Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 2 cups cooked and cooled brown rice; 1 cup shelled edamame; 1/2 cup scallions; 2 cloves garlic; 1/4 cup chickpea flour; 2 tbsp ground flaxseed; 3 tbsp water; 1 1/2 tsp smoked paprika; 3/4 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 6.5 oz roasted red peppers; 1/2 cup cashews; 1 tbsp lemon juice; 1 medium bulb fennel bulb; 1 large orange; 2 tsp maple syrup; 1/4 cup pumpkin seeds; 1/4 cup fresh parsley

An original vegan recipe featuring golden brown rice, edamame, and scallion cakes served with a silky roasted pepper cream and a warm fennel, orange, and pumpkin seed salad. It combines crisp texture, citrusy freshness, and an elegant finish.

25 minPrep

30 minCook

55 minTotal

4Servings

VeganDairy-FreeGluten-Free

Ingredients

Adjust servings

320 g cooked and cooled brown rice (mejor si está cold for formar the pastelitos)
150 g shelled edamame (descongelado si es congelado)
50 g scallions (finely chopped)
6 g garlic (1 clove for the pastelitos and 1 for the cream)
35 g chickpea flour (ayuda a ligar)
14 g ground flaxseed (mezcladas with agua for ligar)
45 ml water (for hidratar the lino)
4 g smoked paprika (divided entre pastelitos and cream)
2 g ground cumin (divided entre pastelitos and cream)
8 g salt (or to taste, divided)
2 g black pepper (divided)
45 ml olive oil (divided entre cocción and ensalada)
180 g roasted red peppers (escurridos)
70 g cashews (remojados 15 minutos en agua hot and escurridos)
15 ml lemon juice (freshly squeezed)
220 g fennel bulb (thinly sliced finas)
180 g orange (in wedges or supremas; reservar 1 tbsp of zumo)
10 ml maple syrup (for equilibrar the ensalada)
30 g pumpkin seeds (lightly tostadas)
10 g fresh parsley (chopped)

Nutrition facts

per serving

404 kcal

Calories

12.6 g

Protein

39.8 g

Carbs

22.1 g

Fat

8.1 g

Fiber

31.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree NutsSoy

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Mix the ground flaxseed with the water in a small bowl and let it sit for 5 minutes until thickened.
2
2. In a food processor, combine the edamame, half of the scallions, 1 garlic clove, chickpea flour, the flax mixture, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until you get a coarse paste.
3
3. Transfer the mixture to a bowl, add the cooked and cooled brown rice, and mix well with a spoon or your hands. Shape into 8 compact cakes of equal size.
4
4. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Brown the cakes for 3-4 minutes per side until firm and crusty. Transfer them to a lined baking tray and bake for 10 minutes at 200 °C / 400 °F so they heat through completely.
5
5. Meanwhile, make the cream. In a blender, combine the roasted red peppers, soaked and drained cashews, 1 garlic clove, lemon juice, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 2 tablespoons water, 1/4 teaspoon salt, and a pinch of black pepper. Blend until smooth. Add 1 more tablespoon of water if needed to loosen it.
6
6. Heat the remaining 1/2 tablespoon olive oil in a medium skillet. Add the fennel and cook for 2-3 minutes over medium heat until slightly tender but still textured. Stir in the remaining scallions, the orange segments, 1 tablespoon reserved orange juice, the maple syrup, 1/4 teaspoon salt, and a pinch of black pepper. Cook for 1 more minute.
7
7. Remove from the heat and toss the fennel mixture with the toasted pumpkin seeds and chopped fresh parsley.
8
8. To serve, spread the roasted pepper cream on the plates, place the hot cakes on top, and add the warm fennel orange salad on the side.
9
9. Serve immediately to enjoy the contrast between the crisp cakes, the smooth cream, and the aromatic salad.

Chef tips

If the cake mixture feels too wet, add 1 extra tablespoon of chickpea flour. If it feels too dry, add 1 tablespoon of water. For deeper color, brown them 1 extra minute per side before baking.

Substitutions

You can replace the brown rice with cooked and cooled basmati rice. Pumpkin seeds can be swapped for sunflower seeds. Parsley can be replaced with fresh dill for a more anise-forward profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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