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Cheesy Beef Whole-Grain Rice Cakes
Savory cheesy beef rice cakes using whole-grain rice and rice flour—ready in ~45 minutes, ideal for quick dinners and meal prep.
Why this recipe works
A savory, easy weeknight dish: pan-fried rice cakes made with beef mince, grated cheese and whole-grain rice for extra texture. Suits cooks who want a protein-rich, grain-forward meal that holds well for leftovers.
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Key takeaways
Ready in about 45 minutes from start to finish.
Use cooked whole-grain rice for better texture and binding.
Pan-fry gently to get a crisp crust without drying the interior.
Recipe guide
A savory, easy weeknight dish: pan-fried rice cakes made with beef mince, grated cheese and whole-grain rice for extra texture. Suits cooks who want a protein-rich, grain-forward meal that holds well for leftovers.
Crispy outside, cheesy and meaty inside—fast to make and great for leftovers.
- Ready in about 45 minutes from start to finish.
- Use cooked whole-grain rice for better texture and binding.
- Pan-fry gently to get a crisp crust without drying the interior.
Ingredients
500 g beef mince, 200 g cheese block (grated), 200 g cooked whole-grain rice, 150 g rice flour, 1 egg (optional, for binding), 1 small onion (finely chopped), 1 tsp salt, 1/2 tsp black pepper, 1 tbsp oil for frying.
Method
1) Cook whole-grain rice until tender and cool slightly (about 20 min). 2) Sauté onion until soft, add beef mince, season with salt and pepper, and cook through; drain excess fat. 3) In a bowl combine cooked rice, beef, grated cheese, rice flour and egg if using; mix until it holds together. 4) Shape into 8–10 patties, press firmly. 5) Heat oil in a nonstick pan over medium heat and fry patties 3–4 min per side until golden and cheese melts. Drain on paper towel and rest 2 minutes before serving.
Tips & Variations
For firmer cakes, refrigerate shaped patties 15–30 minutes before frying. Swap half the beef for shredded cooked chicken or add chopped herbs for freshness. To reduce fat, drain cooked mince well and use a nonstick pan with minimal oil.
Ingredients
- 500 g beef mince
- 200 g cheese block
- 150 g rice flour
- 200 g whole grain rice
Instructions
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FAQs
Can I use uncooked rice instead of cooked rice?
No—use fully cooked rice. Uncooked rice won't bind or cook properly in the pan.
How long do leftovers keep?
Store in an airtight container in the fridge for 3–4 days or freeze for up to 1 month.
How do I reheat them?
Reheat in a skillet over medium heat for 3–4 minutes per side or bake at 180°C (350°F) for 8–10 minutes until warmed through.