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.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 14 to 16 cakes
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Ingredients

1 cup cooked brown rice

1/2 cup whole-wheat or seasoned breadcrumbs

1/2 cup shredded Cheddar

3/4 cup corn kernels, canned or frozen and defrosted

2 tablespoons chopped cilantro

1/2 teaspoon kosher salt

2 large eggs

2 tablespoons vegetable, canola or olive oil

Guacamole, ketchup, mustard, salsa or sour cream, for serving (optional)

Directions

  1. Mix together the rice, breadcrumbs, cheese, corn, cilantro and salt in a medium bowl.
  2. Whisk the eggs in a small bowl, then add to the rice mixture and mix to combine well.
  3. Measure 1/4 cup of the rice mixture at a time and shape each into a patty.
  4. 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.

Cook’s Note

To freeze the rice cakes, prepare the recipe through Step 3, then place the patties in a single layer on a baking sheet and freeze for 30 minutes, or until frozen through. Transfer to a resealable plastic bag or other freezer-safe container for up to 4 months. Thaw overnight in the fridge and follow the recipe directions starting with Step 4.

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