Broccoli rice cookies


Broccoli and rice and everything nice

Who said a cookie has to be sweet? How about a savory cookie? But wait, maybe it’s only the ingredients that are savory, while it has a sweet soul. Because all it wants is to make you happy while you eat it.

The cookies are great as a stand alone item, however they are even better if you have them with a dip of your choice or how about using them as a vegetarian burger patty. Though for burger patties, I recommend making the cookies a little bigger. You can reheat them the next day, so they are perfectly suitable for meal prep for you lunch at work.

At a glance
  • Servings: 12 cookies (3 cookies per serving)
  • Calories: 82 kcal/cookie (252 kcal/serving)
  • Preparation time: 20 min
  • Time from start to finish: 45 min


  • 9 ounces (255 grams) of wild rice
  • 12 ounces (340 grams) of broccoli
  • 3.5 ounces (100 grams) of grated sharp cheddar
  • 1,7 ounces (50 grams) of panko/bread crumbs
  • 1 tablespoon of mustard
  • 1 small onion
  • 2 garlic cloves
  • Salt and pepper to taste

Cook the rice and the broccoli. Meanwhile cut the onion and garlic into small dices. When the rice and broccoli are done, pour them into a large bowl and cut the veggies into small chunks with a knife. The smaller, the better as it makes the cookies more even. Next, add the onion and garlic and mix it all with a spatula. Afterwards work in the mustard, bread crumbs and cheddar and add salt and pepper.

Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius. Prepare a baking tray with parchment paper. Form 12 round cookies out of the broccoli/rice mix, much like forming a burger patty. Bake them for a total of 25 minutes. 15 minutes on one side, then flip them over and let them bake for another 10 minutes on the other side. Thereby they get a crunchy texture on both sides.