Rice Cakes with Cottage Cheese and Cucumber

These rice cakes are crisp, cool, and creamy, with a fresh dill aroma and a clean black pepper finish. The low-fat cottage cheese adds satisfying protein, while cucumber keeps the topping light and refreshing.

Nutrition · per serving

157kcal

14.5gProtein

17.2gCarbs

2.8gFat

0.9gFiber

2 servings

Ingredients

6 items

Cottage cheese topping

low-fat cottage cheese200 g

fresh dill, finely chopped6 g

black pepper, freshly ground1 g

fine salt1 g

To assemble

plain rice cakes4 cakes (36 g)

cucumber, thinly sliced120 g

Tips

•Serve immediately after assembling to prevent the rice cakes from softening.
•For extra brightness, add a little lemon zest or a few drops of lemon juice, though this is optional.
•If your cottage cheese is very wet, drain it briefly in a sieve for 5 minutes for a thicker topping.
•This recipe works well as a quick breakfast, light lunch, or post-workout snack.

Steps

1
Finely chop the dill and thinly slice the cucumber. For the best texture, slice the cucumber just before serving so it stays crisp.
6 g fresh dill, finely chopped120 g cucumber, thinly sliced
2
In a small bowl, stir the low-fat cottage cheese with the dill, black pepper, and salt until evenly seasoned. Taste and adjust the pepper if needed; the mixture should be fresh and lightly savory.
200 g low-fat cottage cheese6 g fresh dill, finely chopped1 g black pepper, freshly ground1 g fine salt
3
Lay out the rice cakes and divide the cottage cheese mixture evenly over them, spreading it all the way to the edges so each bite is balanced.
4 cakes (36 g) plain rice cakes200 g low-fat cottage cheese
4
Top each rice cake with the sliced cucumber, overlapping the slices slightly. Finish with an extra light grind of black pepper if you like, and serve immediately so the rice cakes stay crisp.
120 g cucumber, thinly sliced1 g black pepper, freshly ground

Origin & History

Rice cakes became especially popular in the United States in the late 20th century as a convenient light snack and diet food. Topping them with cottage cheese and fresh vegetables reflects a simple, health-focused American approach to quick meals that emphasizes convenience, freshness, and high protein with low fat.

american lowfat vegetarian rice-cake cottage-cheese cucumber no-cook quick

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Finely chop the dill and thinly slice the cucumber. For the best texture, slice the cucumber just before serving so it stays crisp.

6 g fresh dill, finely chopped120 g cucumber, thinly sliced

In a small bowl, stir the low-fat cottage cheese with the dill, black pepper, and salt until evenly seasoned. Taste and adjust the pepper if needed; the mixture should be fresh and lightly savory.

200 g low-fat cottage cheese6 g fresh dill, finely chopped1 g black pepper, freshly ground1 g fine salt

Lay out the rice cakes and divide the cottage cheese mixture evenly over them, spreading it all the way to the edges so each bite is balanced.

4 cakes (36 g) plain rice cakes200 g low-fat cottage cheese

Top each rice cake with the sliced cucumber, overlapping the slices slightly. Finish with an extra light grind of black pepper if you like, and serve immediately so the rice cakes stay crisp.

120 g cucumber, thinly sliced1 g black pepper, freshly ground

Origin & History