Chicken Rice Cakes

From Jen-Fit

I wanted to mark this so I can try it soon!

These are great to make at the beginning of the week for lunches. They offer lots of flavor and a nice change from a typical salad or sandwich.
Makes 4 servings

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
• Mrs. Dash to taste
• 1 cup mushrooms, sliced
• 1–2 tbsp balsamic vinegar

Directions:

Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat.

In a bowl, mix together chicken, mashed sweet potatoes, rice, egg, cheese, rosemary, salt and pepper. Shape into 8 patties.

Cook until golden brown on both sides and heated through. Transfer to a plate and keep warm.

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.

Nutrition:

Calories: 410
Total Fats: 14 g
Cholesterol: 110 mg
Sodium: 210 mg
Total Carbohydrates: 41 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 31 g
Iron: 2 m
g