Today is Day 14 of the Thug Kitchen Challenge and I will be reviewing today the Baked Rice Leek Cakes. This is the last recipe this week, before Week 3 starts tomorrow 🙂 I wanted to make these as I am always curious about savoury cakes and/or burgers and how they will stick together. It is always a challenge as without eggs, sometimes things fall apart. But I had confidence about this one and it seemed like a great little recipe to make to end off week 3. With tofu blended in, there is a surprising amount of protein. I also love leeks! So, without further ado, the review! I rhymed there, did you see that?!
At First Glance
The ingredients in this recipe weren’t too bad, however there were 12 items, not including the sauce to make it. It requires lots of things to make, but luckily most are pantry staples. Preparation was easy enough, however it does take a little bit more time then some of the other recipes. Thug Kitchen, you need to put estimated time on your recipes!!
The Taste Test
They stayed together! Which is awesome. The taste was pretty mild without any sauce, but the sauce was unreal. I probably would have added more spices into the cakes though. They weren’t as crispy as I thought they would be, so perhaps pan frying them with some more oil would do the trick. A great little snack as they kept me full right until dinner. I probably ate about 3 the first time and was stuffed! They also stayed for a few days without getting too mushy, which was great.
Final Verdict
I gave this recipe 84% which is pretty great, compared to everything else I have reviewed. I really liked the overall texture and taste, especially with the dip. I would definitely make it again, would you?
