Recipe: Black Bean & Brown Rice Cakes
Between the sound of the ice cream truck and s’mores around the campfire, summertime temptations are tough to resist. Take advantage of fresh, seasonal veggies and wow your guests at your next cookout with this nutritious appetizer.
Prep Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 4 servings
- 2 cans black beans, rinsed and drained
- 2 large scallions, coarsely chopped
- 1 jalapeno, seeded and chopped
- ¼ teaspoon ground cumin
- ¾ cup cooked brown rice
- Coarse salt and ground pepper
- 1 tablespoon of olive oil
- ½ cup plain low-fat yogurt
- 1 tablespoon finely chopped cilantro, plus a few leaves for garnish
- 1 tablespoon fresh lime juice
Preheat oven to 350 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 mix into eight 3-inch wide patties. If making for appetizer, make 16 1-inch patties.
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, 10-12 minutes, rotating sheet halfway through. This can also be done in a saute pan.
To make sauce:
In a small bowl, combine yogurt, cilantro and lime juice; season with salt and pepper. Serve patties with yogurt sauce and cilantro leaves.
Recipe provided by the Cintas Center at Xavier University.
Photo courtesy of marthastewart.com.