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

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
7 mins
cook:
8 mins
total:
15 mins
Yield:
4 servings (serving size: 2 rice cakes and 2 tablespoons sour cream mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Arrange cakes on a serving platter. Top each with sour cream mixture. Garnish with cilantro, if desired.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

349 calories; calories from fat 28%; fat 11g; saturated fat 3.8g; mono fat 4.5g; poly fat 1.8g; protein 19.2g; carbohydrates 47.7g; fiber 7.3g; cholesterol 25mg; iron 2.2mg; sodium 851mg; calcium 321mg.
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