Kallo Lightly Salted Wholegrain Low Fat Rice Cakes (Pack of 6)

I love this product as I need to be aware of my fat intake, and the fat content of this is remarkably low. Very helpful for my overall healthly diet

These are very tasty. A bit more expensive than standard rice crackers (which they are quite similar to), but for us they are worth it, as the nutritional value of these is so much better (especially with them being high in protein).

I love rice cakes, and I love Marmite so I decided to do a little bulk buy on these. A slightly blind one as I hadn't tried these before, but I had a feeling I would like them.They are marvellous, but they aren't a replacement for plain rice cakes. The flavour is a marmitey one, but it's not exactly like Marmite spread. As I munched my way through the first packet I knew that the flavour was very familiar to something else I knew and loved... Got it! Twiglets! These rice cakes are coated with something which is, to me anyway, more like twiglets than Marmite. They have that dark savoury salty taste and that ever so slightly bitter twang that you get with twiglets.Much as I love these, they aren't anywhere near as versatile as plain rice cakes because not every kind of topping tastes right. I love them with a smear of Flora, a little cheddar, some tomato or cream cheese. But they taste kind of funky with other things. So these are an additional purchase to rice cakes and not an instead-of purchase.There are plenty of thick, round, and well-coated rice cakes in each packet (without counting, probably around 15). The packets are sealed with a metal tie and it takes a bit of manoeuvring when opening a packet to push the cakes out without tearing the packet, so they're a bit fiddly to open in such a way that you can use the metal tie to reseal them.If you like twiglets, I'm sure you'll enjoy these but I don't think you'll find them as versatile as plain rice cakes at lunchtime.

I LOVE Kallo rice cakes and eat loads of them, because I nearly never eat bread. So when I came across these lentil cakes, I had to give them a go. I am still getting used to them. They taste weird. Not bad-weird, just different-weird - and the texture is something else altogether different from the rice cakes. Much more crispy-crunchy - and light, very light. And they are definitely (IMO) for eating with savoury things. Rice cakes are more versatile although I mostly use them for sweet alternatives = I have butter and honey on my rice cakes - and also often crumble them and use them as a breakfast cereal (LOVE THEM this way = with milk and honey = no added crap, unlike 99.9% of regular breakfast cereal products, no matter how 'healthy' they say they are).. But the lentil ones don't lend themselves to this kind of thing, so I eat them with salads and with veggies. Love them with leftover cold veg for a weird but tasty breakfast. Still exploring the possibilities and definitely will be buying more.

I know we all love it or loathe it but I feel I am in the middle. Am more likely to use yeast extract to give a bit of umami (what we used to call body) to soups, stews and sauces. But if the toast is really well buttered then I enjoy a smidgeMy awful doctor recommended I give up as much in the way of carbohydrates as possible. You can imagine the look of horror. My culinary background is in the North in the seventies.So I have tried quite a few rice cakes. They're cardboardy with either no flavour bar salt ir a but sweet for me.I can't promise the texture of a water biscuit but I can say the mild nuttiness with a back of the throat slight tickle of marmite really helps me stick to carbs-free!

Very nice and heathy

Didn't get a pack of 6 box was open but they taste lovely

taste great, will get some more