Rice & Corn Cakes with Spicy Black Beans
Rice & Corn Cakes with Spicy Black Beans is a dairy free side dish. This recipe makes 4 servings with 396 calories, 16g of protein, and 8g of fat each. For $1.43 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1401 would say it hit the spot. It is brought to you by Eating Well. From preparation to the plate, this recipe takes approximately 50 minutes. A mixture of scallions, eggs, fresh thyme, and a handful of other ingredients are all it takes to make this recipe so delicious. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is awesome. Similar recipes include Double Corn Cakes with Black Beans, Spicy Black Beans and Rice, and Spicy Black Beans and Rice.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 15 minutes
Ingredients:
1 15-ounce can black beans, rinsed
2 large eggs
1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed
1 cup frozen corn
2 teaspoons minced garlic
1 cup instant brown rice
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground pepper
1 cup tomato salsa, mild, medium or hot
1/2 teaspoon salt
6 scallions, trimmed and sliced
1 cup fresh whole-wheat breadcrumbs, (see Tip)
Equipment:
whisk
bowl
potato masher
frying pan
spatula
paper towels
sauce pan
Cooking instruction summary:
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.
Step by step:
1. Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water.
2. Remove from heat and stir in corn, breadcrumbs, salt and pepper.
3. Let stand for about 5 minutes to cool slightly.
4. Whisk eggs in a large bowl until frothy.
5. 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.
6. 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.
7. 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.
Nutrition Information:
covered percent of daily need
