I have the worst habit of buying myself healthy snacks and letting them sit in the pantry uneaten for months and months. This has happened many times with plain rice cakes. I decide that I’m going to have them for lunch with fruit or veggies on top and then I don’t. Plain rice cakes are kind of a snooze, right? Even with fruit or veggies on top. But now there are about a gazillion different flavors of rice cakes and they’re tasty enough that you can eat them on their own. Sweet Chili Rice Cakes? Hello delicious!
I was recently sent a few packages of rice cakes from Lundberg Family Farms, along with two jars of Justin’s Honey Almond Butter, and asked to create an original recipe using both. And the obvious recipe would be rice cakes topped with Honey Almond Butter.
I love breaded zucchini, so I decided to see if I could use crumbs from Lundberg’s Sweet Chili rice cakes as breading. Guess what? It worked! And then because you can’t have breaded zucchini without an accompanying sauce, I made a spicy, tangy Lime-Almond Dipping Sauce on the side. Kind of like a peanut sauce, but with almond butter instead. The result is an Asian-inspired twist on breaded zucchini.
See? Rice cakes aren’t boring anymore! If you have a yummy or funny way of using rice cakes, hop on over to the Lundberg Family Farms Facebook page and enter their Rice Cake Double Take contest for a chance to win prizes from Lundberg, Wallaby Yogurt, and Justin’s Nut Butter.
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An Asian-inspired twist on breaded zucchini made with Lundberg's Sweet Chili Rice Cakes.
- Oil mister or cooking spray
- 3 Lundberg Sweet Chili Rice Cakes
- 2 medium zucchini, cut into 1/4-inch slices
- 1/4 c. flour
- 1/2 tsp. salt
- 2 eggs, beaten
- 1/2 c. Justin's Honey Almond Butter
- 1 tbsp. fresh lime juice
- 1 tbsp. soy sauce or liquid aminos
- 2 tbsp. water
- 1 tsp. sriracha
- Preheat oven to 400ºF. Coat a large baking sheet with oil mister or cooking spray.
- Break rice cakes into pieces and place in a food processor. Process until fine crumbs form--the texture should be similar to breadcrumbs, not flour. Transfer to a plate and set aside.
- On a second plate, combine flour and salt. Dredge both sides of each zucchini slice in flour mixture, then in egg, and coat with rice cake crumbs. Place slices on baking sheet.
- Once all zucchini has been coated, spray tops with additional oil. Bake until zucchini is crispy and just beginning to brown, about 20 minutes. Serve with Lime-Almond Dipping Sauce.
- While zucchini is baking, whisk together sauce ingredients in a small bowl.
Disclosure: Brandfluential sponsored the development of this recipe and asked me to share Lundberg’s Rice Cake Double Take contest, but all opinions are my own.