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