Chicken Rice Cakes
- Number of Servings: 4
Ingredients
• 2 tbsp olive oil, divided• 2 cups chicken breasts, cooked and finely shredded • 1 cup sweet potatoes, cooked and mashed• 1 cup brown rice, cooked• 1 egg• 1/2 cup low-fat mozzarella cheese, shredded• 1 1/2 tsp fresh rosemary, chopped• Sea salt and pepper, to taste• 1 cup mushrooms, sliced• 1–2 tbsp balsamic vinegar
1. Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.
2. In a bowl, mix together chicken, mashed sweet potatoes, rice, egg, cheese, rosemary, salt and pepper. Shape into 8 patties.
3. Cook until golden brown on both sides and heated through. Transfer to a plate and keep warm.
4. In the same skillet, heat remaining olive oil. Add mushrooms and cook until lightly browned. Add vinegar to skillet to coat mushrooms; cook 1 minute longer. Serve on top of chicken rice cakes.
Number of Servings: 4
Recipe submitted by SparkPeople user CMILLE81.
2. In a bowl, mix together chicken, mashed sweet potatoes, rice, egg, cheese, rosemary, salt and pepper. Shape into 8 patties.
3. Cook until golden brown on both sides and heated through. Transfer to a plate and keep warm.
4. In the same skillet, heat remaining olive oil. Add mushrooms and cook until lightly browned. Add vinegar to skillet to coat mushrooms; cook 1 minute longer. Serve on top of chicken rice cakes.
Number of Servings: 4
Recipe submitted by SparkPeople user CMILLE81.
Nutritional Info Amount Per Serving
- Calories: 372.0
- Total Fat: 16.1 g
- Cholesterol: 143.3 mg
- Sodium: 519.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 1.5 g
- Protein: 31.8 g
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