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)
1/2 cup light sour cream
2 teaspoons fresh lime juice
1/4 teaspoon chili powder
Chopped fresh cilantro (optional)
How to Make It
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.
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.