You probably love avocado toast for breakfast, lunch or a filling snack but have you ever had it on a home-made rice cake? Try this version, made with brown rice cakes that are pan-fried to golden, crispy perfection, and you might never go back to plain toast again!
Prepare rice according to package directions. Allow to cool.
Whisk together flour, baking powder, garlic powder, paprika, salt and pepper in a medium bowl. In a small bowl, whisk together egg and milk; stir into flour mixture. Fold in cooked rice until well coated.
Using 1/3-cup measure, roll mixture into 8 portions. Form each portion into a 1/2-inch thick patty.
Heat 1 tablespoon of oil in a large skillet set over medium heat. Working in 2 batches, cook rice cakes for 2-3 minutes per side, or until golden and crisp, adding remaining oil as needed.
Arrange slices of avocado evenly over rice cakes. Top each with a dollop of pico de gallo, a sprinkle of feta cheese and cilantro.
Take this dish to the next level by adding your favorite avocado toast toppings. Smoked salmon, poached eggs or sautéed mushrooms all work well.