Black Bean & Brown Rice Cakes

By pattie_d

Puree canned black beans with scallions, jalapeno, and cumin, then mix with brown rice to make these hearty patties. Serve them as veggie burgers or as appetizers, accompanied by cilantro-lime yogurt sauce.

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 large scallions, coarsely chopped
• 1 jalapeno, seeded and chopped
• 1/4 teaspoon ground cumin
• 3/4 cup cooked brown rice
• Coarse salt and ground pepper
• 1 tablespoon extra-virgin olive oil
• 1/2 cup plain low-fat yogurt
• 1 tablespoon finely chopped fresh cilantro, plus leaves for serving
• 1 tablespoon fresh lime juice

Details

Servings 4
Preparation time 20mins
Cooking time 75mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)

Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.

Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.