For the Rice Cakes

• In a large nonstick skillet, cook the ground beef until done, stirring occasionally over medium high heat, about 3-5 minutes.
  1/2-3/4 Pound Ground Beef
• Drain well.
• In a large bowl, mix the rice, ground beef, peas, carrots, cheese, bread crumbs, eggs, and seasonings.
  2 Cups Cooked Rice, 1 Cup Peas, 1 Cup Sliced Carrots, 1 1/2 Cups Shredded Cheddar Cheese, 2 Eggs, 1/2 teaspoon Salt, 1/4 teaspoon Pepper, 1/2 teaspoon Garlic Powder, 2 Tablespoons Bread Crumbs
• Heat a nonstick skillet over medium heat and add a drizzle of olive oil.
• Using a large spoon, scoop a mound of the rice mixture into the pan and press flat with the spoon.
• Repeat 2-3 more times depending on the size of the pan and do not let the cakes touch or they will be stuck together and hard to turn.
• Cook for 2-3 minutes or until golden and flip over, repeating the cooking for another 2-3 minutes.
• Remove to a paper towel lined plate.
• Meanwhile, add butter to a saucepan over medium heat and once melted, quickly whisk in the flour.
  2 Tablespoons Butter, 2 Tablespoons Flour
• Cook, whisking the entire time for 30 seconds and then whisk in the milk.
  1 1/2 Cups Milk or Heavy Cream
• Season to taste and serve over the rice cakes.
  1/4 teaspoon Nutmeg, Salt and Pepper to taste