Chili Cakes

What to do with all that leftover veggie chili? Make chili cakes of course! My kids adored these!

Chili Cakes

3-4 cups leftover veggie chili
2-3 cups cooked brown rice
6-10 ritz crackers, saltines or a cup or so of bread crumbs

Place chili and rice in food processor or blender and pulse to a pasty consistency. You want it thinner than cookie dough, but thicker than pancake batter. Add crackers or breadcrumbs as needed to get the desired consistency.
On a hot griddle or skillet (about 375 degrees or medium high), sprayed with cooking spray, spoon a medium to large scoop of your paste and flatten/spread to about 1/2 inch thick and a few inches round. Then you just cook 'em like little pancakes! I used my large griddle and did 8 or so at a time. Check them every once in a while for doneness- if you can't easily get your spatula under them, then they aren't ready to flip yet. They should be slightly blackened on each side when they are done (takes about 3-4 minutes on each side depending on griddle heat). Repeat until chili paste is gone.
Eat alone as finger food or topped with salsa, sour cream, guacamole, pico de gallo or dipped in ranch dressing.
Serve with a colorful green salad and enjoy!