Name: Creole Rice Snack Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 snack cakes
Cuisine: Creole
Ingredients: 2 cups cooked white rice; 1/2 cup diced red bell pepper; 1/2 cup diced green bell pepper; 1/2 cup diced onion; 2 cloves garlic, minced; 1/2 cup corn kernels; 1/4 cup chopped fresh parsley; 1 teaspoon Creole seasoning; 1/2 teaspoon paprika; Salt and pepper to taste; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 2 eggs, beaten; 2 tablespoons olive oil

Instructions

In a large mixing bowl, combine the cooked white rice, diced red bell pepper, green bell pepper, onion, garlic, corn kernels, and chopped fresh parsley. Stir well to combine.
Add the Creole seasoning, paprika, salt, and pepper to the rice mixture. Mix until the seasoning is evenly distributed throughout the mixture.
Stir in the breadcrumbs and grated Parmesan cheese until well combined. The mixture should be slightly sticky and hold its shape when pressed together.
Add the beaten eggs to the rice mixture and stir until everything is fully incorporated. The eggs will help bind the ingredients together to form the snack cakes.
Heat the olive oil in a large skillet over medium heat. While the oil is heating, shape the rice mixture into small patties, about 1/4 cup each, and place them on a plate.
Carefully place the rice patties in the skillet, working in batches if needed to avoid overcrowding. Cook the snack cakes for about 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the Creole Rice Snack Cakes to a plate lined with paper towels to drain any excess oil.
Serve the snack cakes warm, garnished with extra chopped parsley or a dollop of sour cream for added richness. These tasty treats are best enjoyed fresh and can be stored in an airtight container in the refrigerator for up to 2 days.

Ingredients

Instructions

Nutrition Facts

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