Recipes
Snack
Rice cakes with whipped feta and tomato
Crunchy brown rice cakes spread with feta whipped into Greek yogurt, topped with tomato, olive oil and oregano.
Vegetarian Quick Budget Mediterranean
- Prep
- 5 min
Per serving
453 kcal
- Protein
- 21 g
- Carbs
- 42 g
- Fat
- 23 g
- Fibre
- 4 g
Amounts are scaled to your plan (×2).
In these plans
Check every ingredient for allergies and intolerances, and read product labels. Health and safety
- Feta cheese, crumbled 50 g ≈ ¼ cup
- Plain Greek yogurt (2%) 100 g ≈ ½ cup
- Brown rice cakes 4 cakes 35 g
- Tomatoes, sliced 140 g ≈ ¾ cup
- Olive oil 2 tsp
- Dried oregano, dried 1 tsp
- Black pepper ¼ tsp
Steps
- Mash the feta and Greek yogurt with a fork until smooth and creamy.
- Spread the whipped feta over the rice cakes.
- Top with the tomato slices.
- Drizzle with the olive oil and sprinkle with the oregano and pepper.
Tip: Spread the rice cakes just before eating so they stay crisp.
No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.
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