These golden Carolina® brown rice and pan-fried black bean cakes are sure to get your taste buds going. Top them with a delicious roasted corn, avocado, cilantro and jalapeño salsa.
For the cakes: Prepare rice according to package directions.
In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together.
Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side.
Serve topped with salsa. For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired.
You can substitute 1½ cups of thawed frozen corn in the salsa for roasted corn on the cob.
It’s hard to pinpoint exactly what the best part about these brown rice and black bean cakes is. It could be the delicious ingredient list of protein and fresh vegetables, or the fact that they are delicious paddies made meat-free. It may also be the delicious dipping salsa made with creamy avocado, lime, cilantro and corn. You’ll just have to try them and find out for yourself!
Try them out for your next family get together or BBQ, they even work as great slider substitutes for anyone that is eating meat-free. If you have any leftovers, reheat them for a snack or eat them cold.
If you’ve ever attempted to make a rice or bean cake but it seemed to fall apart when cooking, join the club. For that reason, we’ve perfected our recipe so that you can make your brown rice and black bean cakes crumble free.
The trick is to make sure that the rice and beans are cooled when pulsing them with the other seasonings, it helps to have the onion chopped very finely and if you want to be extra careful, form the mixture into balls and toss in the fridge for 20 minutes to let the ingredients cool together before pan-frying.
Keep these tips in mind for your next rice cake recipe– Jalapeño and Cheese Jasmine and Quinoa Cakes.