Black Bean Cakes with Brown Rice
Serves 2 to 4 (2 as a main dish and 4 as a side d
Time 30 min
These tasty cakes are crispy outside and soft inside. If desired, serve topped with dairy or soy cheese and serve with a salad.
Special Diets:
Ingredients
- 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
Method
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.
Nutritional Info:
Per serving: About 1 patty, 240 calories (70 from fat), 7g total fat, 1g saturated fat, 45mg cholesterol, 170mg sodium, 35g carbohydrates (8g dietary fiber, 1g sugar), 10g protein.
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.
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Ingredients
- 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