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Black Bean Cakes with Brown Rice
- 1 cup cooked brown rice (from about 1/2 cup uncooked)
- 1 (15.0-ounce) can black beans, drained and rinsed
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon garlic granules
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/4 cup fine ground yellow cornmeal
- 2 tablespoons extra-virgin olive oil
Combine rice, beans, green onions, 2 tablespoons of the cilantro, cumin, red pepper flakes, garlic granules, salt 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 until golden brown on both sides, about 5 minutes per side. Garnish with remaining cilantro.
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- 1 cup cooked brown rice (from about 1/2 cup uncooked)
- 1 (15.0-ounce) can black beans, drained and rinsed
- 2 green onions, chopped
- 1/4 cup chopped fresh cilantro, divided
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red chile flakes
- 1/2 teaspoon garlic granules
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 1/4 cup fine ground yellow cornmeal
- 2 tablespoons extra-virgin olive oil