Preparing inexpensive and delicious dishes is possible, and this recipe for Rice and Spinach cakes is the best option to complement a weekly menu. These vegetable cakes are low in fat and are also prepared with mashed potatoes, which replace the egg and gives a better consistency with the bread crumbs.

RICE AND SPINACH CAKES

Ingredients

4 Portions

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• 2 cups White rice
• 1/4 cups corn kernels
• 2 cups spinach, cut into strips
• 1/4 cups carrot, cut into squares
• 1/4 cups onion, finely chopped
• 1/4 cups red pepper, diced
• 2 tablespoons parsley, finely chopped
• 1 cup mashed potatoes
• 1/2 cups ground bread
• enough salt and pepper
• 2 tablespoons olive oil, to fry
• 1/4 onions, for the sauce
• 2 cloves garlic, for the sauce
• 4 tomatoes, in quarters, for the sauce
• 2 serrano peppers, for the sauce
• 3 allspices, for the sauce
• enough sea salt, for the sauce
• 1 tablespoon fresh coriander, for the sauce
• 1/4 cups lemon juice, for the sauce
• enough avocado, to decorate

Preparation

In a bowl, mix the rice, the corn kernels, the spinach, the carrot, the onion, the pepper, the parsley, the mashed potatoes, the bread crumbs, season with salt and pepper.

In a pan over medium heat add the olive oil, add a spoon of the previous mixture, cook for 5 minutes on both sides. Remove from heat and drain on absorbent paper.

For the sauce, in a grill or a comal roast the onion, the garlic, the tomatoes, the chilies and whole black pepper.

In a molcajete or pestle and mortar, mash the garlic and whole black peppers with a little coarse salt until obtaining a puree. Add the onion, chilies, cilantro, tomatoes and continue marinating with the lemon juice until you get a sauce. Season to taste.

Serve the cakes with the sauce, decorate with avocado and enjoy.

https://us.kiwilimon.com/recipe/food-for-children/rice-and-spinach-cakes