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1.
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Start by microwaving the rice per package directions.
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Then drain and rinse your beans.
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2.
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Add the beans with the two jars of salsa and diced peppers to a pot over medium to low heat and allow to simmer while preparing the corn cakes.
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3.
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In a large bowl, combine the prepared rice and quinoa, the corn, and the seasonings.
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4.
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Whisk the eggs in a separate bowl, and then add them to rice and corn mixture, along with the breadcrumbs.
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5.
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After combining everything, mash ingredients with a fork or potato masher.
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6.
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Take small handfuls of the mixture, and shape them into patties.
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They may be hard to keep together at first and it is okay if they are in more of a ball shape to help them hold together.
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You can make them flatter once they are cooking.
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7.
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Place the corn cakes on a plate so that they arent touching each other.
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Refrigerate them for about 30 minutes (or put in freezer for 10 minutes) to help them to hold together a little better.
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8.
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Heat the olive oil in a pan over medium heat and begin to saute the corn cakes on each side for about 5-6 minutes.
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Press down gently with the spatula to better obtain a patty shape and also to allow the inside to cook thoroughly.
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Once they are golden brown on each side, serve on a bed of the black bean salsa and enjoy!
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Adapted from Eating Well.
