CHEDDAR-CORN RICE CAKES

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Cheddar-Corn Rice Cakes image

If there's one food I always have in my refrigerator it's cooked rice. You can use it to make fried rice, a warm breakfast cereal and especially these Cheddar-Corn Rice Cakes. They're a complete vegetarian meal and only take minutes to prepare, start to finish. The best part? You can use a fork and knife or even eat them with your hands to dip into guacamole, ketchup, sour cream, mustard or salsa, for extra zip.

Provided by Catherine McCord

Categories     main-dish

Time 25m

Yield 14 to 16 cakes

Number Of Ingredients 9

1 cup cooked brown rice
1/2 cup whole-wheat or seasoned breadcrumbs
1/2 cup shredded Cheddar
3/4 cup corn kernels, canned or frozen and defrosted
2 tablespoons chopped cilantro
1/2 teaspoon kosher salt
2 large eggs
2 tablespoons vegetable, canola or olive oil
Guacamole, ketchup, mustard, salsa or sour cream, for serving (optional)

Steps:

  • Mix together the rice, breadcrumbs, cheese, corn, cilantro and salt in a medium bowl.
  • Whisk the eggs in a small bowl, then add to the rice mixture and mix to combine well.
  • Measure 1/4 cup of the rice mixture at a time and shape each into a patty.
  • Heat a thin layer of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden brown, about 2 minutes on each side. Serve with guacamole, ketchup, mustard, salsa or sour cream if desired.

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