Savoury rice cake and onion spread on rye bread

Savoury rice cake and onion spread: a well-seasoned topping made with rice cakes, tomato purée, onion, olive oil and chives on rye bread.

At a glance

• Serves 3
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 9 g
• Fat: 12 g
• Carbs: 41 g

Ingredients

• 100 g rice cakes
• 150 ml water
• 3 tbsp tomato purée
• 1 onion
• 3 tbsp olive oil
• 3 slices of rye bread
• 1 pinch of pepper
• 1 handful of chives

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Peel the onion and dice it very finely. Wash the chives and snip them finely.
2. Crumble the rice cakes into a bowl and soak them in the water until you have a soft, slightly grainy mixture.
3. Stir the tomato purée, olive oil, pepper and half the onion into the rice cake mixture. Leave it to stand briefly so the flavours come together.
4. Lightly toast the rye bread if you like. Spread the mixture evenly over it.
5. Sprinkle with the remaining diced onion and the chives. Season again with pepper if you like.
6. Serve fresh, while the bread is still slightly crisp and the topping juicy.

Good to know

This recipe is simple, savoury and a little nostalgic. The mixture is a nod to a German bakery classic, just plant-based and quick to make.

Swaps

Rye bread → wholegrain sourdough bread (also contains fibre) | Rice cakes → oats, briefly soaked (contain beta-glucans and a little protein) | Olive oil → avocado oil (mild, with monounsaturated fatty acids) | Chives → parsley (also provides vitamin K and folate)

Allergens

Contains gluten (rye bread); rice cakes are usually gluten-free, but not every brand. Generally suitable for children – go easy on the raw onion. In pregnancy it's fine, as long as all the ingredients are fresh.

Dairy-free recipes