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.
Ingredients
Cottage cheese topping
- 200 glow-fat cottage cheese
- 6 gfresh dill, finely chopped
- 1 gblack pepper, freshly ground
- 1 gfine salt
To assemble
- 4 cakes (36 g)plain rice cakes
- 120 gcucumber, thinly sliced
Instructions
- 1
Finely chop the dill and thinly slice the cucumber. For the best texture, slice the cucumber just before serving so it stays crisp.
- 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.
- 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
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.
Nutrition per serving
Notes
- •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.
Background
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.
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