GO TO HOMEPAGE Sign up for our Email Newsletter We deliver quick bites and recipes to your inbox.  Family   Career   Money   Health   Food   Travel   Blog   Seminars    INSIDE FOOD: ASK THE CHEF • TIPS & FUN IDEAS
		Crispy Broccoli Corn Rice Cake A great way to use left over rice, this crispy cake makes an excellent side dish. Substitute yellow rice for white, black beans in place of broccoli, and add a teaspoon of diced jalapeno peppers for a yummy spicy alternative. 2 cups cooked white rice 1/2 cup corn flake crumbs 1/2 cup canned corn 1 small stalk broccoli, cut into very small pieces, about 1/2 cup 1 small yellow onion, diced, about 1/4 cup 1 whole egg, beaten 1/2 cup milk 2 tablespoons fresh cilantro, chopped salt and freshly ground pepper 1/2 cup olive oil Combine all of the ingredients except the olive oil in a large bowl. Form the rice mixture into 4 cakes. Heat the olive oil in a sauté pan over high heat. Place the cakes in the hot oil. Brown well turning once (about 5 minute per side). Remove the cakes and drain on a paper towel. SIMPLE SUBSTITUTION: For a fun twist on individual cakes - form the mixture into one large cake. Brown on both sides and continue cooking in a 350 oven for 10 to 15 minutes. Cut the cake into wedges - like pizza! Serves 4 Preparation Time About 20 minutes Also see: • Sweet Potato Hash • Grilled Lime Chicken Salad • Meal plan • Weekend grocery list		Search BlueSuitMom.com    Q u i c k   B i t e s • Ask Our Chef • Cooking Substitutions • Food Archive • Cook's Tools & Gadgets • Sign Up For Our Newsletter    S h o p p i n g Entertain With Style At Home Entertaining is a comprehensive guide to hosting parties with confidence and ease by BlueSuitMom's own Jorj Morgan.
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