Cheddar & Brown Rice Risotto Cakes

We buy our brown rice from Costco, a 12.5 pound bag of short grain brown rice from Lundberg Family Farms. Recently, I checked out their website and was pleasantly surprised to find a whole slew of recipes for all of their rice products, including several for the short grain variety we buy.

Naturally, this cheesy recipe caught my eye. It was tasty AND healthy, which is a great combination. Kind of like a potato pancake–cheesy, crispy around the edges, with the nutty flavor of brown rice. We really enjoyed these, and I’m sure we’ll make them again. They’d be good with other kinds of cheese as well. If you weren’t worried about the health aspects, full fat cheese and butter or olive oil in place of the nonstick spray would be delicious, but honestly, they were great the healthy way too. 🙂

I used leftover brown rice to make these cakes, which makes it even better.

Cheddar & Brown Rice Risotto Cakes

  • 1 cup (4-ounces) shredded low-fat Cheddar cheese
  • 1/2 cup minced onion
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 egg whites
  • 1/8 teaspoon cream of tartar
  • Vegetable cookin spray
  • Applesauce (optional)
  • Lowfat sour cream (optional)
  • 2 cups cooked Lundberg Organic Short Grain Brown RiceCombine rice, cheese, onion, flour, salt and pepper in medium bowl. Beat egg whites with cream of tartar in small bowl until stiff but not dry. Fold beaten egg whites into rice mixture.

    Coat large skillet with cooking spray and place over medium heat until hot. Spoon 2 to 3 tablespoons batter into skillet for each patty; push batter into diamond shape using spatula. Cook patties, turning once, until golden brown on both sides. Serve warm with applesauce or sour cream. Makes about 1 dozen patties.

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