Black Bean Cakes with Brown Rice

Black Bean Cakes with Brown Rice

Serves 2 to 4 (2 as a main dish and 4 as a side d
These tasty cakes are crispy outside and soft inside. If desired, serve topped with dairy or soy cheese and serve with a salad.
  • 1 cup cooked brown rice
  • 1 1/2 cup cooked black beans (or 1 15-ounce can, drained)
  • 2 scallions, chopped
  • 1/4 cup chopped cilantro, divided
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes (optional)
  • 1/2 teaspoon garlic granules
  • Salt or gluten-free tamari, to taste
  • Ground black pepper, to taste
  • 1 egg
  • 1/4 cup fine ground yellow cornmeal
  • 2 tablespoons extra-virgin olive oil
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Combine cooked rice, beans, scallions, two tablespoons of cilantro, cumin, red pepper flakes, garlic granules, salt or tamari and pepper to taste in the bowl of a food processor. Process until combined. Add egg and continue to process until well combined. The mixture will be very soft. Transfer to a bowl.

Heat olive oil in a large skillet. Form bean mixture into four large patties. Hold a patty in one hand and sprinkle with cornmeal spreading it evenly over the surface. Turn the patty over into your other hand and sprinkle the other side with cornmeal. Lay patty gently into the hot oil. Continue with remaining patties.

Gently fry the cakes about 5 minutes on each side or until golden brown. Garnish with remaining cilantro.
Nutritional Info: 
Per Serving: Serving size: About 1 patty, 240 calories (70 from fat), 7g total fat, 1g saturated fat, 45mg cholesterol, 170mg sodium, 35g carbohydrates, (8 g dietary fiber, 1g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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