Crispy Rice and Mushroom Cakes with Minted Pea Cream and Warm Radish Salad

Name: Crispy Rice and Mushroom Cakes with Minted Pea Cream and Warm Radish Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Fusión vegetal
Ingredients: 2 cups cooked brown rice; 9 oz cremini mushrooms or button mushrooms; 1 cup yellow onion; 2 cloves garlic; 2 tbsp ground flaxseed; 3 tbsp water; 1/3 cup chickpea flour; 1/4 cup fresh parsley; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil; 2 cups frozen peas; 1/2 cup unsweetened plant milk; 2 tbsp fresh mint; 2 tbsp lemon juice; 5 oz radishes; 1/2 cup scallions; 1 tsp Dijon mustard; 3 tbsp pumpkin seeds

An original vegan recipe featuring golden brown rice and mushroom cakes served over a silky pea and mint cream, topped with a warm radish, scallion, and lemon salad for a fresh, vibrant contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

VeganDairy-Free

Ingredients

Adjust servings

300 g cooked brown rice (cold or at room temperature)
250 g cremini mushrooms or button mushrooms (chopped finely)
120 g yellow onion (chopped fina)
10 g garlic (chopped)
14 g ground flaxseed (for ligar)
45 ml water (for mezclar with the lino)
40 g chickpea flour (for dar estructura)
15 g fresh parsley (chopped)
2 g smoked paprika
1 g ground cumin
6 g salt (or to taste, divided)
1 g black pepper (divided)
45 ml olive oil (divided)
250 g frozen peas
120 ml unsweetened plant milk (of avena or soja)
8 g fresh mint (chopped)
30 ml lemon juice (divided)
150 g radishes (cut en cuartos)
50 g scallions (sliced finas)
5 g Dijon mustard
25 g pumpkin seeds (tostadas)

Nutrition facts

per serving

332 kcal

Calories

11.2 g

Protein

39.8 g

Carbs

15.1 g

Fat

8.4 g

Fiber

31.4 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

Mustard

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Line a small baking tray or oven-safe plate and set aside.
2
2. In a small bowl, mix the ground flaxseed with the water. Let it sit for 5 minutes until thickened.
3
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.
4
4. Add the chopped mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 8-10 minutes, stirring, until the mushrooms release their moisture and turn nicely browned. Transfer the mixture to a bowl and let it cool for 5 minutes.
5
5. Add the cooked brown rice, flax mixture, chickpea flour, parsley, smoked paprika, cumin, and mix well into the mushroom mixture. Shape into 8 compact cakes of equal size.
6
6. Place the cakes on the prepared tray, brush or drizzle with 1 tablespoon olive oil, and bake for 15 minutes at 200 °C / 400 °F. Carefully flip them and bake 10 more minutes until firm and golden.
7
7. Meanwhile, place the peas in a saucepan with the plant milk, mint, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 2 teaspoons olive oil. Cook over medium heat for 4-5 minutes until the peas are hot and tender.
8
8. Blend the pea mixture until smooth and creamy. If needed, add 1 to 2 tablespoons water to adjust the texture. Taste and adjust salt and pepper.
9
9. In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the radishes and sauté for 2 minutes. Add the scallions, Dijon mustard, the remaining 1 tablespoon lemon juice, a pinch of salt, and pepper. Cook 1 minute more, just until the salad is warm but still crisp.
10
10. Toast the pumpkin seeds in a small dry skillet for 1-2 minutes over medium heat, stirring, until fragrant.
11
11. To serve, spread the pea cream onto plates, top with the crispy rice and mushroom cakes, spoon over the warm radish salad, and finish with the toasted pumpkin seeds.

Chef tips

For firmer cakes, use cooked rice that is cold and press the mixture firmly with your hands when shaping. For an even crispier exterior, you can pan-sear them for 1-2 minutes per side after baking.

Substitutions

You can swap the mushrooms for portobello, the peas for young fava beans, and the pumpkin seeds for sunflower seeds. If you do not have chickpea flour, use ground oats, though the texture will be slightly softer.

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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