You probably already have the ingredients for this low fat dish in your pantry, so get your crafty chef hat on and make a cake. A rice cake.
Ham & Cheese Rice Cakes with Vegetable Sauce
- 2 cups water
- 1 can diced tomatoes, undrained
- 1-1/2 tsp. granulated chicken bouillon
- 1 pkg. (16 oz.) frozen mixed vegetables
- 3 cups cooked long-grain white rice
- 2 cups finely diced Frick’s ham
- 1-1/2 cups shredded Mozzarella Cheese
- 3 eggs
Blend water, tomatoes, and bouillon in a blender or food processor until smooth. Pour into a large skillet; bring to a boil. Add vegetables; cook 5 minutes or until heated through. Keep warm until rice cakes are ready. Mix rice, ham, cheese, and eggs in a large bowl until well blended. Use 1/4 cup scoop to portion rice mixture for each cake onto a separate large skillet or griddle sprayed with non-stick cooking spray; flatten each with the back of a spatula to form a 3″ round patty. Cook on medium-high heat 3-4 minutes per side or until firm and golden brown on both sides. Transfer to sauce in other skillet. Repeat with remaining rice mixture to make a total of 18 cakes. To serve, place 3 rice cakes in a shallow bowl, ladle vegetable sauce over the top.