Black Bean & Brown Rice Cakes

Black Bean & Brown Rice Cakes

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1 cup zucchini, shredded

½ cup red pepper, finely chopped

2 cloves garlic, minced

1 tablespoon margarine

1 cup cooked rice

½ cup shredded part-skim mozzarella cheese

3 eggs, beaten

½ cup skim milk

1¼ teaspoons dried Italian seasoning

  1. Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat. Drain well; stir in rice. Cool; stir in cheese.
    Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.

  2. Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
    Bake at 350 degrees 25 minutes or until set. Cool in pan 5 minutes before removing.