1. In food processor, pulse 1 1/3 cups rice until sticky and small pieces remain; transfer to large bowl. Stir in eggs, cheese, remaining 1 1/3 cups rice, and 1/4 teaspoon each kosher salt and pepper; form into 8 (3-inch) rice cakes

2. In large skillet, heat oil over medium-high heat. Add rice cakes; cook 5 minutes or until golden brown, turning once

3. Serve rice cakes topped with guacamole, radish and cilantro.

• 19 g Total fat
• 5 g Saturated fat
• 109 mg Cholesterol
• 324 mg Sodium
• 44 g Carbohydrates
• 3 g Fiber
• 1 g Sugars
• 0 g Added sugars
• 11 g Protein