Serve these tasty, pan-fried
cheddar cheese and rice 'pancakes' warm with applesauce or sour
cream. A great recipe for using leftover cooked rice.
Cheddar-Rice
Patties
- 1 cup (4-ounces) shredded
cheddar cheese
1/2 cup minced onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large egg whites
1/8 teaspoon cream of tartar
Vegetable cooking spray
Applesauce (optional)
Lowfat sour cream (optional)
2 cups cooked rice*
- Combine rice, cheese,
onion, flour, salt and pepper in medium bowl. Beat egg whites
with cream of tartar in small bowl until stiff but not dry. Fold
beaten egg whites into rice mixture.
- Coat large skillet with
cooking spray and place over medium heat until hot. Spoon 2 to
3 tablespoons batter into skillet for each patty; push batter
into diamond shape using spatula. Cook patties, turning once,
until golden brown on both sides.
Makes 6 servings.
*According to the USA Rice
Federation, 1 cup uncooked long grain rice cooked in 2 cups liquid
for 18 to 20 minutes will yield approximately 3 to 4 cups cooked
rice.
Recipe provided courtesy
of USA Rice Federation.
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