These delicious whole grain Mahatma® Brown Rice and black bean cakes seasoned with savory onions, garlic, salt and pepper are served alongside a creamy avocado, cilantro, lime and corn salsa. The perfect bite-sized appetizer!
For the cakes: Prepare rice according to package directions
In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side
Serve topped with salsa
For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. You can substitute 1 ½ cups of thawed frozen corn for the roasted corn on the cob
If you’re thinking to yourself, it looks great but I don’t know if I can do all of that, think again. Simply gather your ingredients together and toss them together in the food processor. This helps to break your ingredients down so they will stick together more easily. The egg works as a binder to keep your cakes from falling apart once you start pan-frying. If you’re still worried about them staying together, toss them in the fridge for 20 minutes after you’ve formed your mixture into its paddy shape.
These rice and bean cakes are naturally vegetarian but the brown rice and black beans work together to create a whole protein that will make you forget all about the meat-free part. They are also great for a wide variety of events like an appetizer for your next party, a side dish for a BBQ and even a main dish served alongside a side salad.
You can even make this into a meal prep idea, try these cakes today, these Brown Rice and Black Bean Burritos tomorrow and add a whole grain twist to our instant pot Mexican rice recipe for the day after.