- Calories 349
- Caloriesfromfat 28%
- Fat 11g
- Satfat 3.8g
- Monofat 4.5g
- Polyfat 1.8g
- Protein 19.2g
- Carbohydrate 47.7g
- Fiber 7.3g
- Cholesterol 25mg
- Iron 2.2mg
- Sodium 851mg
- Calcium 321mg
Southwestern Rice and Veggie Cakes
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
How to Make It
Step 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.
Step 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.
Step 3
Arrange cakes on a serving platter. Top each with sour cream mixture. Garnish with cilantro, if desired.
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