Creole Rice Cakes

Serves 9 (2 cakes each)
Perfect as a side dish, appetizer, or even as a main dish ---

Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe
  • Saffron Yellow Rice
    Rediscover “home cooking” with Mahatma Rice Mixes … authentic side dishes ready in 20 minutes.  We take the time so you can enjoy the flavor!
  • Spicy Yellow Rice
    Save time and energy at the end of a long day. Mahatma Rice Mixes offer zesty, home-cooked taste.  We take the time so you can enjoy the flavor!


For the Cakes:
non-stick cooking spray
2 pkgs Mahatma® Saffron Yellow Rice mix
2 Tbsps butter
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup red bell pepper, chopped
1/4 cup seasoned bread crumbs
1/2 Tbsp Creole seasoning
2 cups cooked, chopped shrimp or crawfish
4 each eggs, beaten
Remoulade Sauce:
1 cup mayonnaise
2 Tbsps Creole mustard
2 Tbsps ketchup
1 Tbsp sweet pickle relish
1 tsp paprika
1 tsp prepared horseradish
1 tsp hot sauce

Cooking Directions

For the cakes:  Preheat oven to 375°F.  Coat 18 regular-size muffin cups with non-stick cooking spray.  Set aside.

Prepare rice according to package directions.  In a medium saucepan melt butter over medium heat.  Add onions, celery and bell peppers and sauté 5 minutes.  Remove from heat and stir in bread crumbs, Creole seasoning and shrimp.  Stir in eggs.  Fold in rice until all ingredients are incorporated.  Fill muffin cups half full and flatten tops.  Bake 25 minutes.  Serve warm with remoulade sauce, if desired.

Remoulade Sauce:  Mix all ingredients together in a small bowl.  Refrigerate unused portion.  If desired, substitute spicy brown or Dijon mustard for the Creole mustard. 

Perfect as an appetizer!!! Just prepare as noted above using mini-muffin pans, reduce baking time to 15 minutes.  Use a small ice cream scoop to portion mix.  Makes 48 mini-cakes. 

Need a main meal make over ??  Serve this recipe as side dish to our recipe for Coastal Chowder