Ingredients:

• 1 cup cooked brown rice
• 1 1/2 cup cooked black beans (or 1 15 oz can, drained)
• 1/4 cup chopped scallions
• 4 Tbsp chopped cilantro, divided
• 1 tsp cumin
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp garlic granules
• Salt or gluten-free tamari to taste
• Fresh ground black pepper
• 1 egg
• 1/4 cup fine ground yellow cornmeal
• 2 Tbsp extra virgin olive oil

Directions:

• Combine cooked rice, beans, scallions, 2 Tbsp cilantro, cumin, red pepper flakes, garlic granules, salt (or tamari), and pepper to taste in food processor.  Process until combined.
• Add egg and continue to process until well combined.  The mixture will be very soft.  Transfer to bowl.
• Heat the olive oil in a large skillet.
• Form bean mixture into 4 large patties.  Sprinkle evenly on both sides with cornmeal.  Add cakes to hot oil.
• Gently fry the cakes about 5 minutes on each side or until golden brown.
• Garnish with the remaining cilantro.