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Crispy Hot Honey Chicken Rice Cakes (High-Protein & Crispy Outside)

Course Main Course, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 Cups Jasmine or Sushi Rice (Cooked)
  • 2 Cans Chicken, Drained (12.5 oz Can)
  • 2 Eggs
  • 1/2 Cup Cottage Cheese, Blended Smooth
  • 1/2 Cup Shredded Mozzarella (This is a binder for the rice cakes)
  • 1/4 Cup Grated Parmesan
  • 2 Green Onions, Sliced
  • 1/2 Tsp Each: Salt, Pepper & Garlic Powder
  • 3 Tbl Canola Oil

Hot Honey Sauce (Extra Spicy!)

  • 1/3 Cup Hot Honey
  • 1-2 Tsp Chili Flakes
  • 1 Tbl Butter
  • Pinch Salt

Instructions

  • Lightly mash canned chicken with a fork, not big chunks, not pureed should mix evenly into rice
  • In a large bowl, combine: cooked rice, chicken, eggs, blended cottage cheese, mozzarella, parmesan, green onions & seasonings. Mix thoroughly until it becomes sticky and moldable. If it feels loose → add a little more parmesan. If too dry → add 1–2 tbsp cottage cheese
  • Divide into 8 large portions. Shape into thick patties about 3–4 inches wide & about 1 inch thick. Press firmly so they hold - edges should be slightly rough (not perfectly smooth)
  • Heat oil in pan over medium heat. Cook 4–5 minutes per side. Don’t flip early -you want a deep golden crust. They should be crispy outside, firm enough to stack
  • To Make the Honey: Heat honey, butter, chili flakes, and salt. Simmer 1–2 minutes. Sauce should be glossy and slightly thick.
  • NOTE: If these are hard to form your mixture wasn’t sticky enough. So add more egg OR parmesan & press harder when forming
  • This makes 8 cakes - 2 cakes per person. Enjoy!