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Veggie rice cakes
46 people liked
Quick and easy to make, budget-friendly, packed with nutrition, and full of taste – what’s not to love about these veggie rice cakes? They are the perfect snack when you need a quick refuel throughout the day.
1
Serves
0
Serves of Fruit
(Per Serve)
1.5
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 2 thin rice cakes (unflavoured)
- ½ small carrot, grated
- ½ small cucumber, grated
- 4 tablespoons hummus
METHOD:
- Spread hummus evenly on both rice cakes.
- Use a strainer to remove any excess moisture from the shredded carrot and cucumber.
- Top the hummus with shredded carrot and cucumber, and enjoy!
RECIPE NOTES:
For a lunchbox option, add the hummus to a container, top with the shredded carrot and cucumber, and pack the rice cakes separately. The rice cakes can be broken up and dipped into the hummus, carrot and cucumber mix to eat.
NUTRITION: Per Serving
928
kJ
11g
Fat
1.4g
Sat. Fat
20.1g
Carbs
3.9g
Sugars
6.9g
Fibre
6.7g
Protein
189.3mg
Sodium
NUTRITION: Per 100 grams
442
kJ
5.2g
Fat
0.7g
Sat. Fat
10g
Carbs
1.9g
Sugars
3.3g
Fibre
3.2g
Protein
90.2mg
Sodium
