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.Print
An Asian-inspired twist on breaded zucchini made with Lundberg’s Sweet Chili Rice Cakes.
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.
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