Black Bean Cakes with Brown Rice

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*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 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


  • 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.


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