Rice & Corn Cakes with Spicy Black Beans

10 Reviews
From: EatingWell Magazine April/May 2005

These crispy fried patties get a swift kick from the easy-to-make bean-and-salsa accompaniment. Instant brown rice only takes about 10 minutes, a great shortcut on a busy night. Garnish with sour cream and scallions.

Ingredients 4 servings

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  • 1 cup instant brown rice
  • 6 scallions, trimmed and sliced
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme leaves, crushed
  • 1 cup frozen corn
  • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 large eggs
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 15-ounce can black beans, rinsed
  • 1 cup tomato salsa, mild, medium or hot

Preparation

  • Active

  • Ready In

  1. Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.
  2. Whisk eggs in a large bowl until frothy. Add the rice mixture and mash with a potato masher until the mixture holds together (it will be fairly soft), about 1 minute. Shape the mixture into 8 patties.
  3. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Carefully transfer 4 patties to the pan with a spatula and cook until browned and crispy, about 3 minutes per side. Transfer to a plate; cover to keep warm. Wipe out the pan with a paper towel, add the remaining 2 teaspoons oil and repeat with the remaining 4 patties.
  4. Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot, about 5 minutes. To serve, divide the beans among 4 plates and top with 2 patties each.
  • Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Nutrition information

  • Per serving: 368 calories; 9 g fat(2 g sat); 9 g fiber; 61 g carbohydrates; 15 g protein; 89 mcg folate; 93 mg cholesterol; 8 g sugars; g added sugars; 475 IU vitamin A; 15 mg vitamin C; 76 mg calcium; 3 mg iron; 656 mg sodium; 568 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 1/2 starch, 1 lean meat, 1 fat

Reviews 10

November 24, 2013
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By: EatingWell User
Made these so many times... STILL not tired of them! First time I made these, I was hooked. They be no means taste vegetarian or super healthy (you do fry them in a pan!), so this is the perfect way to get boyfriends, husbands and kiddies to eat something different. This patties always turn out fine, even if you mess up, which is kind of impossible with this recipe! It's delicious for an afternoon snack, too. Trying to figure out some good sides to go with this since I'm not the biggest fan of beans. Any ideas? Pros: Quick, easy, healthy, veggies
June 07, 2012
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By: EatingWell User
A question Is it supposed to be a cup of cooked rice, or cook a full cup of dry rice and use the entire batch it makes in the recipe? Pros: Easy Cons: Recipe confusion
March 11, 2012
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By: EatingWell User
Great for pantry cooking Made this for the family and they really liked it. It was very filling. I did change a few things. I used real rice (short brown) instead of instant rice, and canned corn instead of frozen. I also used panko instead of bread crumbs and egg replace instead of 2 eggs. It cooked up perfectly and we topped the beans and salsa mix with fresh avocado slices. Super good. :) We will definitely make this again. www.momitsakeeper.blogspot.com Pros: super easy, tasty and great texture Cons: time consuming
August 17, 2011
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By: EatingWell User
Nice, but I did kick things up a little I reworked these a bit, used real rice and cooked in chicken broth, added cheese in the mix, and used tomatiilo salsa and some cilantro for the beans. Here is a link to my reworked recipe, if you want! :) http://www.urbandomesticdiva.com/2011/08/recipe-brown-rice-corn-fritters-with.html Pros: use left overs and they are healthy, good for kids Cons: I don't like instant rice
August 24, 2010
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By: smarion504
I loved these! Very tasty even without the black bean salsa, which is the way my kids ate them. I especially loved the way the corn carmelized on the outside when they were cooked. I am definitely making these again. I found them to be nice and filling. A wonderful dish.
April 19, 2010
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By: Lish
Well thank goodness for the black beans because I found these cakes to be very boring. I also was unable to make patties out of it. It was too dry and didn't combine well. So I cooked as a fritatta, which turned out great. However the rice/corn cake alone can not hold up with out the beans or a sauce.
April 15, 2010
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By: letaneb
The recipe was delicious. The rice and corn cakes looked exactly like the picture when I finished preparing them. The spicy black beans was also delicious and very simple to make which saved me a lot of time.
January 30, 2010
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By: cheryltjones
These were very easy to put together and tasted wonderful. My meat-loving husband even went back for seconds. I am wondering if you could make these ahead and freeze them??
January 04, 2010
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By: EatingWell User
This was totally wonderful! So easy to make! The only reason it was a 4 instead of a 5 is because our beans cooked a little too long. Once your rice is cooked, these go together very quickly (I only had slow cooking brown rice)! These work perfectly together if done correctly. The beans can be left a little juicy, and you can eat it together with the rice cake in one bite! I was waiting for the hubby to get home, otherwise it would have turned out perfect! I even ran out of frozen corn and had only a half a cup. I substituted the last half cup with drained canned corn. You couldn't even tell. What makes me most happy is that at least one of the two of my small children ate these (despite his was with ketchup instead of salsa)!