Black-Bean and Brown-Rice Cakes

By mhatkinson

This recipe makes enough to serve four as a main course. The patties also can be served as appetizers or vegetarian burgers for eight.

From Seattle Times, February 17th

Ingredients

• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 large scallions, coarsely chopped
• 1 jalapeño, seeded and chopped
• 1/4 teaspoon ground cumin
• 3/4 cup cooked brown rice (see above)
• 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

Preparation

Step 1

1. Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeño and cumin until a chunky paste forms. In a large bowl, combine bean purée 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.)

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

3. 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.