Southwestern Rice and Veggie Cakes

Southwestern Rice and Veggie Cakes Recipe
Photo: Oxmoor House
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.

Prep: 7 minutes; Cook: 8 minutes

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Yield:

4 servings (serving size: 2 rice cakes and 2 tablespoons sour cream mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 8 Minutes

Nutritional Information

Calories 349
Caloriesfromfat 28 %
Fat 11 g
Satfat 3.8 g
Monofat 4.5 g
Polyfat 1.8 g
Protein 19.2 g
Carbohydrate 47.7 g
Fiber 7.3 g
Cholesterol 25 mg
Iron 2.2 mg
Sodium 851 mg
Calcium 321 mg

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)

Preparation

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.

Note:

Cooking Light Fresh Food Fast

April 2009
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