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Tex-Mex Rice Cakes

Makes 14 to 16 cakes.

Tex-Mex Rice Cakes

Catherine McCord

Tex-Mex Rice Cakes


  1. 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 Tbsp Cilantro, chopped
    1/2 Tsp Salt
    2 Eggs, whisked About
    2 Tbsp Vegetable or Canola Oil for cooking


1. Combine the first 6 ingredients in a bowl and mix to combine.
2. In a separate bowl, whisk eggs.
3. Add eggs to the rice mixture and mix to combine.
4. Using about a 1/4 cup of the mixture, shape mixture into patties.
5. Heat oil in a skillet over medium heat and add patties, cooking 2 minutes on each side until golden brown.
6. Serve alone or with salsa.
*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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