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Tex Mex Rice Cakes

April 19, 2010

tex-mex-rice-cakes.jpg

Our family loves eating brown rice, so I always try to keep a big bowl of it in the refrigerator. It's a nutritious, healthy and versatile base for so many dishes. On nights when I'm stumped as to what to make for dinner, I make these Tex-Mex Rice Cakes. Since I always have the rest of the ingredients on hand, it only takes me minutes to prepare. The best part is that I can make a few extra for Kenya's school lunch the next day. I just pop a couple in his Lap Top Lunch Box and we're both happy!

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Tex Mex Rice Cakes  (Makes 14-16 Cakes)

  • Prep Time:10 minutes,
  • Cook Time: 8 minutes,
  • Total Time: 18 minutes,

Ingredients

  • 1 cup cooked brown rice
  • 1/2 cup whole wheat bread crumbs
  • 1/2 cup cheddar cheese, grated
  • 3/4 cup frozen corn, defrosted
  • 2 tablespoons cilantro, chopped
  • 1/2 teaspoon salt
  • 2 eggs, whisked
  • 2 tablespoons vegetable or canola oil for cooking

Preparation

  1. 1. Combine the first 6 ingredients in a bowl and mix to combine.
  2. 2. In a separate bowl, whisk eggs.
  3. 3. Add eggs to the rice mixture and mix to combine.
  4. 4. Using about a 1/4 cup of the mixture, shape mixture into patties.
  5. 5. Heat oil in a skillet over medium heat and add patties, cooking 2 minutes on each side until golden brown.
  6. 6. Serve alone or with salsa.
  7. To Freeze: Shape into patties, place on a cookie sheet and freeze for 30 minutes then place in a ziploc bag and freeze up to 4 months. When ready, allow to thaw then follow step 5.
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Comments






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  1. eblawrence

    April 11, 2013 at 6:43 pm

    Reply

    I have a silly question: if I want to freeze the rice cakes, should I freeze them before heating them? Or should I heat them first and then freeze them and then heat them again when I want to use them? Thanks so much!

  2. Alejandra

    December 23, 2012 at 3:20 pm

    Reply

    loved it! it was fast and easy to make and my twins loved it too!

  3. Tina

    November 16, 2012 at 8:59 pm

    Reply

    Super easy and tasty! Made it with my leftover organic short grain brown rice. Added 1/2 c black beans, pinch of hungarian paprika and garlic powder. Turned out perfect. Thank you Catherine!

  4. Kavita

    November 10, 2012 at 3:30 pm

    Reply

    I don’t have cilantro – what else can I subsitute for it?

    • catherine

      November 12, 2012 at 11:59 am

      Reply

      You could use parsley instead!

  5. BB

    October 10, 2012 at 5:01 pm

    Reply

    These are great! My 14 month old loves them. I added tofu for protein too.

  6. Linda Brown

    October 9, 2012 at 7:15 pm

    Reply

    These are so good! I used a tsp of dried sage and a tsp of cayenne pepper in place of the cilantro. I was out of brown rice, so I used white. Very tasty and extra yummy with a little chunky salsa on top.

  7. Latrina

    September 11, 2012 at 7:48 pm

    Reply

    I just made these and instead of 1 cup of brown rice I used 1 cup of quinoa (out of curiosity) and they were sooooo delicious! I also added onion which gave it another layer of flavor, I’d highly suggest everyone try adding onion in it was so worth it.

  8. Nichola

    July 12, 2012 at 12:19 am

    Reply

    I had a tough time forming these into patties. The mixture was just too wet. So I baked them in a mini muffin tin and they were still delicious.

  9. catherine

    June 18, 2012 at 10:05 am

    Reply

    You can use mozzarella! It will have a different flavor, though.

  10. Estee

    June 17, 2012 at 11:58 am

    Reply

    these look delicious! what can i use instead of cheddar cheese? can i leave it out or use just mozerella shredded cheese?

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  12. Kim

    February 28, 2012 at 6:44 pm

    Reply

    This recipe was amazing!!! Made it with my super picky daughter last night, with the addition of some peas, and she ate up two big patties.

    Thank you for all the great recipes! This is probably the 15th recipe I’ve tried and they are all perfect for a busy, health conscious family.

  13. Kala

    February 25, 2012 at 11:34 am

    Reply

    This may be a silly question but is it one cup of rice that is cooked.. or cook 1 cup of rice? lol

    • catherine

      February 27, 2012 at 12:31 pm

      Reply

      No silly questions! 1 Cup of rice that has already been cooked!

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  16. Amanda

    January 16, 2012 at 2:07 pm

    Reply

    OMG…I am in heaven!!! I just got started into cooking last week and I added onion, green peppers, ground chicken and black beans. WOW! Tasted like something from Chipotle. I loved it!!!!!!! Thank you for all of your recipes. YUM!!! My twin 3 year old girls loved them too!

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  18. Magda

    September 28, 2011 at 3:24 pm

    Reply

    I can’t seem to find Whole Wheat Bread Crumbs in a store… I tried to make my own, but came out very hard even after being in food processor for a while, not crunchy at all.. Is there some specific bread I should use?

  19. Meredith

    September 2, 2011 at 10:34 pm

    Reply

    These were uber tasty and so easy to make! I followed this recipe to a T, and I should note that the cakes can come apart easily. To help with forming the patties, I used my 1/4 c. measuring cup and popped it into the pan to cook. I pressed the patty gently w/ the back of my spatula and that seemed to help keep it from falling apart.

  20. Bethany

    July 23, 2011 at 6:37 pm

    Reply

    Yum! I made these with a few changes–I used half oatmeal, half flour for the breadcrumbs and added green peppers, onions and garlic powder. They were delicious! I was hoping for leftovers, but every single one is gone!

  21. jodie

    July 10, 2011 at 11:37 am

    Reply

    My two year old is chowing these down right now, I’m so excited!! I’m always looking for more lunch and dinner options for my picky eaters, so glad I tried these.

  22. ruthieb21

    May 4, 2011 at 12:43 pm

    Reply

    i’ve been making these with leftover quinoa in place of the rice and they are unbelievable!

  23. Mary

    April 4, 2011 at 8:37 pm

    Reply

    I was just wondering what I could use in place of eggs, since 1 of my kids is allergic. Then I read Melissa’s post. I will try this with the flax seeds. Thank you Catherine and Melissa.

  24. Melissa

    April 4, 2011 at 9:54 am

    Reply

    I couldn’t believe it when my 20-month-old twins gobbled these up — they are usually super wary of anything new. I realized halfway through the recipe that we were out of eggs, so I used ground flax seeds soaked in water (2 TB flax, 6 TB water) and it worked great!

  25. shauna

    February 27, 2011 at 10:44 am

    Reply

    Is there a substitute for the bread crumbs to make these gluten free?

    • Bethany

      July 23, 2011 at 6:39 pm

      Reply

      I used half oatmeal, half flour in mine and they turned out great. I would think you could try half oatmeal, half gluten-free flour in place of the breadcrumbs.

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