Salsa Rice Cakes
Transform your leftover rice into a mouthwatering snack or light meal with these irresistible Salsa Rice Cakes! Bursting with bold flavors from tangy salsa, gooey melted cheddar cheese, and a hint of fresh cilantro, these crispy patties are pan-fried to golden perfection. Perfect for busy weeknights or entertaining guests, this 15-minute prep recipe combines simple pantry staples like cooked rice, flour, and egg to create a satisfying dish with minimal effort. Customize the spice level to your liking and top with sour cream, extra salsa, or creamy avocado for an elevated finishing touch. Ideal as an appetizer, snack, or even a gluten-friendly side dish, these Salsa Rice Cakes will become a new household favorite.
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Recipe Information
Ingredients
- 2 cups cooked white or brown rice
- 1 cup salsa (mild, medium, or hot, as preferred)
- 1 cup shredded cheddar cheese
- 0.5 cup all-purpose flour
- 1 large egg
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- optional toppings: sour cream, extra salsa, sliced avocado
Instructions
In a large mixing bowl, combine the cooked rice, salsa, shredded cheddar cheese, flour, and egg.
Add the chopped cilantro, salt, and black pepper to the mixture, stirring thoroughly until well combined.
Using your hands, scoop about 1/4 cup of the mixture and shape it into a compact patty. Repeat until all the mixture is used (you should have approximately 8 rice cakes).
Heat a large non-stick skillet over medium heat and add 1 tablespoon of olive oil.
Working in batches, add the rice cakes to the skillet, cooking 3-4 at a time. Cook for 3-4 minutes on each side, or until golden brown and crispy. Add more oil to the skillet as needed between batches.
Once cooked, transfer the rice cakes to a plate lined with paper towels to drain any excess oil.
Serve the rice cakes warm with optional toppings such as sour cream, extra salsa, or sliced avocado if desired.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 244 mg | 19% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 259 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
