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.
Rice & Corn Cakes with Spicy Black Beans
From EatingWell: 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.
10 Reviews for Rice & Corn Cakes with Spicy Black Beans
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.
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??
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)!