Rice and Corn Cakes with Spicy Black Beans
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 1 cup instant brown rice
- 6 scallions, trimmed and sliced
- 2 teaspoons minced garlic
- 1 1/2 teaspoons chopped fresh thyme
- 1 cup frozen corn
- 1 cup fresh whole-wheat breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 large eggs
- 4 teaspoons extra-virgin olive oil, divided
- 1 (15 ounce) can black beans, rinsed
- 1 cup tomato salsa, mild, medium or hot
Nutrition Info
Per Serving
- Calories: 388 kcal
- Carbohydrates: 62 g
- Dietary Fiber: 12 g
- Fat: 9 g
- Protein: 16 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.
- Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.
- Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.
- Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.
Yield: 4 servings
3. Still Hungry?
These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions.
Notes:
Tip
To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
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Most Helpful Reviews
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Easy, healthy, delicious!
jring - July 3, 2007 07:00:31 AM PSTI made this for dinner last night - just with what I had in my house - and it was great! I actually used organic brown basmati, because I didn't have quick rice, but it was so delicious. I also used dried thyme (I cut the amount in half since it was dried). The cakes are sweet from the corn, so using a somewhat spicy salsa works really well for contrast. I froze the extra cakes, so hopefully we'll have another easy dinner a few nights from now! Thanks!
2 of 2 found this review helpful.
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Wow easy
laura s - July 2, 2007 01:57:59 PM PSTSo simple, went well with fried catfish and fried green tomatoes both yummy!
2 of 2 found this review helpful.
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Delicious!
funnyface - March 21, 2008 09:31:40 PM PSTI replaced the canned black beans with real cooked beans. I used long grain brown rice instead of instant rice. I couldn't find fresh thyme, so i used instead dried thyme. And it came out well. The only problem was the canned salsa. I thought it taste, well, like it came out of the can. Thank god I cooked my beans, but I added a little lemon to kill the can flavor. It actually tasted great all together. I would totally recommend this one.
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This has become a regular on my menu
Rachel - March 10, 2008 01:46:35 PM PSTI gave up meat for Lent so I went searching for yummy alternatives. These are awesome and reheat really well for lunch the next day. Even my roommate, who may just be the pickiest eater I have ever met loves them. I made a few changes to fit my tastes but even the base recipe is great. These will stay on my menu even when I am eating meat again.
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AWESOME!
kelly t - July 31, 2007 02:56:01 PM PSTSo easy!
Heathy!
OMG even the baby loved them!
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