Southwestern Rice and Veggie Cakes |
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Prep Time: 7 Minutes Cook Time: 8 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Not only does the cheese add flavor to this dish, but it also helps hold the cakes together; the thicker the shred of cheese, the better. Ingredients:
2 (8.5-ounce) pouches santa fe microwaveable cooked whole grain rice medley (such as uncle ben's santa fe ready rice) |
4 egg whites, lightly beaten |
1 cup (3 ounces) double-fiber breadcrumbs (about 2 slices) |
3/4 cup (3 ounces) preshredded reduced-fat 4-cheese mexican blend cheese (such as sargento) or shredded 50%-less-fat jalapeño cheddar (such as cabot) |
cooking spray |
1/2 cup light sour cream |
2 teaspoons fresh lime juice |
1/4 teaspoon chili powder |
chopped fresh cilantro (optional) |
Directions:
1. Heat a large nonstick skillet over medium-high heat. While skillet heats, combine first 4 ingredients in a large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2-inch patty.
2. Coat pan with cooking spray. Add 4 patties to pan; cook 3 minutes. Carefully turn patties over; cook 1 minute or until lightly browned. Repeat procedure with remaining 4 patties. While patties cook, combine sour cream, lime juice, and chili powder in a small bowl.
3. Arrange cakes on a serving platter. Top each with sour cream mixture. Garnish with cilantro, if desired.
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