• med fat 3.61g 3.61%
  • low sat fat 0.86g 0.86%
  • med salt 190.79mg 0.19%
  • low sugar 1.07g 1.07%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Place rice and stock in saucepan, bring to the boil, cover and cook over a low heat for 15 to 20 minutes, or until stock is absorbed.
  2. Steam chicken pieces for 2 to 3 minutes.
  3. Combine rice with chicken, ginger, sesame seeds, soy sauce, carrot and sprouts. Mix well.
  4. Add eggg and rice flour and mix until well combined.
  5. Form into 12 portions and form each into a cylinder about 10cm (4 in) long.
  6. Heat oils and cook chicken and rice cakes until lightly browned.
  7. Serve each cake wrapped in a lettuce leaf.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
276.58g
100.00g
Energy (kJ)
1265.18kJ
457.44kJ
Protein (g)
24.05g
8.69g
Total fat (g)
10.00g
3.61g
- Saturated fat (g)
2.37g
0.86g
- Polyunsaturated fat (g)
2.37g
0.86g
- Monounsaturated fat (g)
3.99g
1.44g
Cholesterol (mg)
90.30mg
32.65mg
Carbohydrate-available (g)
27.63g
9.99g
CarbohydrateSE (g)
27.33g
9.88g
- Sugars (g)
2.96g
1.07g
Water (g)
146.22g
52.87g
Dietary fibre (g)
2.49g
0.90g
Thiamin (mg)
0.15mg
0.06mg
Riboflavin (mg)
0.18mg
0.07mg
Niacin (mg)
5.16mg
1.86mg
Niacin equivalents (mg)
10.54mg
3.81mg
Vitamin C (mg)
5.87mg
2.12mg
Total folate (ug)
49.65ug
17.95ug
Total vitamin A equivalents (ug)
661.46ug
239.16ug
Retinol (ug)
28.84ug
10.43ug
Beta carotene equivalents (ug)
3792.46ug
1371.20ug
Sodium (mg)
527.70mg
190.79mg
Potassium (mg)
421.48mg
152.39mg
Magnesium (mg)
46.02mg
16.64mg
Calcium (mg)
32.92mg
11.90mg
Phosphorus (mg)
274.53mg
99.26mg
Iron (mg)
1.38mg
0.50mg
Zinc (mg)
1.41mg
0.51mg

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This page has been produced in consultation with and approved by: Gut Foundation Research Institute

Last updated:

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