Entrees

Scrap Veggies and Rice Cakes

Scrap Veggies and Rice Cakes
Scrap Veggies and Rice Cakes
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What to do with the leftover veggies and rice? Turn them into these amazing patties! This is a great way to use leftovers in a very unique way.

Ingredients
20 minutes
5
303.69 kcal
  • 2 cups of cooked white rice
  • 1 cup of leftover cooked veggies
  • 1 small onion, diced
  • 2 garlic cloves, diced
  • 4 Tbsps of butter
  • 4 oz shredded cheddar cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs
  • Sour cream for topping (optional)
Instructions
Prep
10 minutes
Cook
10 minutes
Ready in
20 minutes
  1. Melt 2 Tbsps of butter in a pan and toss in the onions and garlic, cook down for 5 mins on medium heat.
  2. Once cooked, combine with all of the ingredients except for the remaining butter.
  3. Form the rice mixture into 5 patties.
  4. Again, warm the remaining butter in the pan and cook patties on medium to high heat, each side 5 minutes.
Nutrition information
Calories per serving: 303.69 kcal
Fat per serving: 18.72 g
Saturated fat per serving: 10.82 g
Carbs per serving: 23.78 g
Protein per serving: 9.77 g
Fiber per serving: 0.63 g
Sugar per serving: 0.74 g
Sodium per serving: 328.87 mg
Trans fat per serving: 0.65 g
Cholesterol per serving: 111.54 mg
https://cherishedfare.com/food-you-loved/entrees/scrap-veggies-and-rice-cakes/

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