Recipes for school lunches

  • Updated: August 28, 2013 - 2:50 PM

Tex-Mex Rice Cakes

Makes 14 to 16.

Note: Use leftover rice (make plenty ahead of time) and have this dish ready for dinner or lunch later. From “Weelicious Lunches,” by Catherine McCord.

• 1 c. cooked brown rice

1/2 c. whole-wheat breadcrumbs

• 1/2 c. grated Cheddar cheese

• 3/4 c. frozen corn, defrosted

• 2 tbsp. chopped cilantro

• 1/2 tsp. salt

• 2 eggs

2 tbsp. vegetable or canola oil for cooking

For accompaniment: salsa, guacamole or sour cream


Combine brown rice, breadcrumbs, cheese, corn, cilantro and salt in a large bowl, and mix to combine.

In a separate bowl, whisk the eggs.

Add the eggs to the rice mixture and thoroughly combine.

Shape about 1/4 cup of the mixture into a patty and set aside. Repeat with remainder of mixture.

Heat oil in large skillet over medium heat. Add patties and cook for 2 minutes on each side, until golden brown.

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