I’ve had this Tex Mex recipe from Weelicious on my “recipes to try” list for quite some time. I finally made them and they were not only easy, but tasty.
I made the first batch plain and smaller — and realized there wasn’t going to be enough for us all. I got creative with the second batch by adding black beans, garlic powder and cumin and put them into bigger patties (we liked those better). We topped and dipped these in guacamole and salsa and I served them with a salad and some fruit. These are great for getting creative and tailoring to your family’s liking. I didn’t have cilantro but I will definitely include it next time!
The most surprising thing was Big A really liked these. It was a green eggs and ham moment: “I do like them, mommy, I do.” Little D wasn’t that hungry so it was hard to tell — he took a bite but didn’t keep eating.
Have you made anything like this before?
Adapted from Weelicous Tex-Mex Rice Cakes
- 1 Cup Cooked Brown Rice
- ½ Cup Bread Crumbs
- ½ Cup Cheddar Cheese, grated
- ½ cup black beans (can substitute corn)
- 2 Tbsp Cilantro, chopped
- ½ Tsp Salt
- ½ Tsp Cumin (optional)
- ½ tsp Garlic Powder (optional)
- 2 Eggs, whisked
- 2 Tbsp Canola Oil for cooking
- Combine the first 8 ingredients in a bowl and mix to combine. In another bowl whisk the eggs and then add to the mixture -- combine until well mixed.
- Shape into patties (1/4 cup size for smaller ones) and heat oil in a skillet over medium heat.
- Cook approximately 2 minutes per side or until browned the way you like it.
- Serve with guacamole or salsa.
Wow, these look wonderful! I never would have come up with something like this on my own- thanks for sharing.
Thanks! Let me know how they turn out!
Really? Just TEN MINUTES? Wow, that is unheard of, yet you did it! This definitely is a must-try recipe.
Yum! These are quite tasty, even without cilantro. I made a batch for my toddlers, but ended up eating them for lunch myself, too. Thanks!
@Colleen — glad it turned out!