*Based on IRI DRY RICE subcategory 2018
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Mahatma® Rice»Recipes»Brown Rice Cakes
  • Mahatma® Rice»Recipes»Brown Rice Cakes

    • Brown Rice Cakes

    Ingredients

    • For the Cakes
    • 1 cup Mahatma® Whole Grain Brown Rice
    • 1 can (15 oz.) black beans, drained and rinsed
    • 1 cup onion, finely chopped
    • 1 each garlic, minced
    • 1 egg, slightly beaten
    • ½ tsp salt
    • ½ tsp ground black pepper
    • non-stick cooking spray
    • For the Salsa
    • 2 each roasted corn on the cob
    • 1 avocado, diced
    • ½ cup fresh cilantro leaves, chopped
    • juice of 1 lime
    • 1 tsp jalapeno pepper, seeded and finely chopped

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    Instructions

    • 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

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