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.