Rice & Quinoa Corn Cakes with Black Bean Salsa

Name: Rice & Quinoa Corn Cakes with Black Bean Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bags Instant Brown Rice & Quinoa (8.5 Ounces Each); 2 cans (15 Oz. Size) Black Beans; 2 jars Salsa (16 Ounces Each); 1 cup Diced Bell Pepper; 1- 1/2 cup Yellow Corn; 1 teaspoon Dried Thyme; 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 4 Eggs; 2 cups Whole Grain Breadcrumbs; 2 Tablespoons Extra Virgin Olive Oil

Servings: persons

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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.

873

kcal

Calories

Fat

130

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 11 ingredients. The key ingredients include: 2 bags Instant Brown Rice & Quinoa (8.5 Ounces Each), 2 cans (15 Oz. Size) Black Beans, 2 jars Salsa (16 Ounces Each), 1 cup Diced Bell Pepper, and more.

Yes, Rice & Quinoa Corn Cakes with Black Bean Salsa falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!