Spicy Squash Rice Cakes Recipe

Name: Spicy Squash Rice Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb winter squash, peeled, cubed; 1/3 cup olive oil; 1 None onion, finely diced; 2 cloves garlic, minced; 5 oz medium grain rice; 1 tsp dried chili flakes; 4 cups vegetable stock, warmed; 2 oz pecorino Romano cheese, or Parmesan, grated; 1/2 cup frozen peas; 1/2 cup fresh cilantro leaves, chopped; 1 cup all-purpose flour, seasoned; None None lemon mayonnaise, to serve

Servings: persons

1 1/4 lb winter squash, peeled, cubed
1/3 cup olive oil
1 None onion, finely diced
2 cloves garlic, minced
5 oz medium grain rice
1 tsp dried chili flakes
4 cups vegetable stock, warmed
2 oz pecorino Romano cheese, or Parmesan, grated
1/2 cup frozen peas
1/2 cup fresh cilantro leaves, chopped
1 cup all-purpose flour, seasoned
None None lemon mayonnaise, to serve

1
Preheat oven to 400u00b0F. Toss squash with 1 tbsp oil. Arrange on a baking tray and season to taste. Bake for 15-20 mins, until golden and tender.
2
Meanwhile, heat 1 tbsp oil in a large saucepan over high heat. Saute onion and garlic for 3-4 mins, until onion is tender. Add rice and chili flakes. Cook, stirring, for 1 min. Add hot stock to rice mixture, 1 cup at a time, stirring until all liquid has absorbed and rice is tender, about 20 mins.
3
Add cheese, peas, cilantro and squash mixture to rice. Transfer to a large bowl. Let cool then chill until cold and firm.
4
Roll tablespoonfuls of risotto mixture into balls. Flatten slightly then toss in seasoned flour.
5
Heat remaining oil in a large frying pan over medium heat. Working in batches, cook risotto cakes for 2-3 mins per side, until golden brown.
6
Serve with lemon mayonnaise.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 lb winter squash, peeled, cubed, 1/3 cup olive oil, 1 None onion, finely diced, 2 cloves garlic, minced, and more.

Yes, Spicy Squash Rice Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spicy Squash Rice Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions