1. In food processor, pulse 1 1/3 cups rice until sticky and small pieces remain; transfer to large bowl. Stir in eggs, cheese, remaining 1 1/3 cups rice, and 1/4 teaspoon each kosher salt and pepper; form into 8 (3-inch) rice cakes
2. In large skillet, heat oil over medium-high heat. Add rice cakes; cook 5 minutes or until golden brown, turning once
3. Serve rice cakes topped with guacamole, radish and cilantro.
- 19 g Total fat
- 5 g Saturated fat
- 109 mg Cholesterol
- 324 mg Sodium
- 44 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 11 g Protein
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Nutritional Information
- 19 g Total fat
- 5 g Saturated fat
- 109 mg Cholesterol
- 324 mg Sodium
- 44 g Carbohydrates
- 3 g Fiber
- 1 g Sugars
- 0 g Added sugars
- 11 g Protein
Directions
1. In food processor, pulse 1 1/3 cups rice until sticky and small pieces remain; transfer to large bowl. Stir in eggs, cheese, remaining 1 1/3 cups rice, and 1/4 teaspoon each kosher salt and pepper; form into 8 (3-inch) rice cakes
2. In large skillet, heat oil over medium-high heat. Add rice cakes; cook 5 minutes or until golden brown, turning once
3. Serve rice cakes topped with guacamole, radish and cilantro.