4 Serves
86 Mins
Prepare the base by finely chopping the onion and garlic using a chefs knife on a cutting board.
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IraqiVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
35 µg / 400 µgCalcium
27 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
159 mg / 420 mgPhosphorus
443 mg / 1,250 mgPotassium
571 mg / 4,700 mgSodium
154 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
94 gAlcohol
0 g
Heat the vegetable oil in a large frying pan over medium heat.
Sauté the chopped onion and garlic in the frying pan until fragrant and translucent.
Add the rice cakes and a splash of hot water to the pan, simmering until the cakes are soft and the sauce thickens.
Season the dish with salt and pepper to taste, then serve immediately while hot.
41
g70
g67
g
American