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Southwestern Rice and Veggie Cakes

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 2 rice cakes and 2 tablespoons sour cream mixture)
  • Cook time: 8 Minutes
  • Prep time: 7 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)


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.

Nutritional Information

Amount per serving
  • Calories: 349
  • Calories from fat: 28%
  • Fat: 11g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 1.8g
  • Protein: 19.2g
  • Carbohydrate: 47.7g
  • Fiber: 7.3g
  • Cholesterol: 25mg
  • Iron: 2.2mg
  • Sodium: 851mg
  • Calcium: 321mg

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Southwestern Rice and Veggie Cakes Recipe