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Southwestern Rice and Veggie Cakes

Photo: Oxmoor House
Prep time 7 mins
Cook time 8 mins
Yield 4 servings (serving size: 2 rice cakes and 2 tablespoons sour cream mixture)
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


  • 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)

Nutrition 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

How to Make It

  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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