Rice and Corn Cakes With Spicy Black Beans Recipe

Name: Rice and Corn Cakes With Spicy Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup instant brown rice; 6 scallions, trimmed and sliced; 2 teaspoons minced garlic; 1 ½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves, crushed; 1 cup frozen corn; 1 cup fresh whole wheat breadcrumbs; ½ teaspoon salt; ¼ teaspoon fresh ground pepper; 2 large eggs; 4 teaspoons extra virgin olive oil, divided; 1 (15 ounce) can black beans, rinsed; 1 cup salsa

Servings: persons

1 cup instant brown rice
6 scallions, trimmed and sliced
2 teaspoons minced garlic
1 ½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves, crushed
1 cup frozen corn
1 cup fresh whole wheat breadcrumbs
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 large eggs
4 teaspoons extra virgin olive oil, divided
1 (15 ounce) can black beans, rinsed
1 cup salsa

1
Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water.
2
Remove from heat and stir in corn, breadcrumbs, salt and pepper.
3
Let stand for about 5 minutes to cool slightly.
4
Whisk eggs in a large bowl until frothy.
5
Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute.
6
Shape the mixure into 8 patties.
7
Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat.
8
Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side.
9
Transfer to a plate; cover to keep warm.
10
Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.
11
Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes.
12
To serve, divide the beans among 4 plates and top with 2 patties each.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup instant brown rice, 6 scallions, trimmed and sliced, 2 teaspoons minced garlic, 1 ½ teaspoons chopped fresh thyme or ½ teaspoon dried thyme leaves, crushed, and more.

Yes, Rice and Corn Cakes With Spicy Black Beans falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice and Corn Cakes With Spicy Black Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions