CHEDDAR-CORN RICE CAKES
If there's one food I always have in my refrigerator it's cooked rice. You can use it to make fried rice, a warm breakfast cereal and especially these Cheddar-Corn Rice Cakes. They're a complete vegetarian meal and only take minutes to prepare, start to finish. The best part? You can use a fork and knife or even eat them with your hands to dip into guacamole, ketchup, sour cream, mustard or salsa, for extra zip.
Provided by Catherine McCord
Categories main-dish
Time 25m
Yield 14 to 16 cakes
Number Of Ingredients 9
Steps:
- Mix together the rice, breadcrumbs, cheese, corn, cilantro and salt in a medium bowl.
- Whisk the eggs in a small bowl, then add to the rice mixture and mix to combine well.
- Measure 1/4 cup of the rice mixture at a time and shape each into a patty.
- Heat a thin layer of the oil in a large skillet over medium heat. Add the patties in a single layer and cook until golden brown, about 2 minutes on each side. Serve with guacamole, ketchup, mustard, salsa or sour cream if desired.
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