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.

Makes 4 servings

ACTIVE TIME: 35 minutes (including rice-cooking time)

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Moderate

1 cup instant brown rice
6 scallions, trimmed and sliced
2 teaspoons minced garlic
11/2 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

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.

NUTRITION INFORMATION: Per serving: 354 calories; 10 g fat (2 g sat, 5 g mono); 106 mg cholesterol; 51 g carbohydrate; 17 g protein; 12 g fiber; 676 mg sodium.
Nutrition bonus: Fiber (48% daily value), Iron (28% dv), Vitamin C (27% dv).

TIP: 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.

RELATED RECIPES: Chilaquiles Casserole | Sweet Potatoes with Warm Black Bean Salad | Shrimp Enchiladas Verde | Mexican Potato Omelet | Caramelized Onion & White Bean Flatbread

Probably add a serrano for some real spice, unless your salsa is spicy. Very quick recipe.

Emily

Awesome recipe. I picked up spicy salsa and it gave the dish a real kick. Next time I'll cook the rice extra dry to make the cakes easier to handle. Yummy!

Nancy, Indianapolis, IN

I thought this recipe was easy and tasty. However, I was only able to make five cakes. I put a little less then one cup of water with the instant brown rice and used hot salsa to give the beans a kick.

Lauren, Poulsbo, WA

Easy, delicious and filling!

Leah, Greenfield, MA

My husband and two boys, (7.5 and 3.5) all gobbled these down! Yay! I didn't use instant brown rice, but still got great results with regular brown rice. The beans were a perfect accompaniment. Filling and nutritious.

Terese, High Point, NC