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.

No additional tips available.

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

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.

Rice and Corn Cakes With Spicy Black Beans

How did you like this recipe?

Frequently Asked Questions