Black bean and brown rice cakes

Bookmark

Black bean and brown rice cakes

Ingredients
2 can black beans, rinsed and drained
2 green onions, coarsely chopped
1/4 teaspoon ground cumin
3/4 cup cooked brown rice
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1/2 cup plain low-fat yogurt
1 tablespoon fresh cilantro, finely chopped , plus leaves for serving
1 tablespoon fresh lime juice

Instructions:

1. Preheat oven to 450 degrees. In a food processor, pulse half the beans with scallions, jalapeno, and cumin until a chunky paste forms. In a large bowl, combine bean puree with rice and remaining beans; season with salt and pepper. Divide mixture into eight 3-inch-wide patties. (To freeze, wrap individually in plastic and freeze up to 2 weeks; thaw before cooking.)

2. Brush a rimmed baking sheet with oil; place in oven to heat, 5 minutes. Carefully place patties on hot sheet; bake until bottoms are golden brown, 10 to 12 minutes, rotating sheet halfway through. Let rest on sheet 5 minutes before removing.

3. Meanwhile, in a small bowl, combine yogurt, cilantro, and lime juice; season with salt and pepper. Serve patties topped with yogurt sauce and cilantro leaves.

Nutrition Facts

Serving Size:4

 

Amount Per Serving
Calories
1252
Total Fat
20
Saturated Fat
4
Total Carbohydrate
196
Dietary Fiber
52
Sugars
16
Protein
76
Share a Picture of your Results!

Leave a Reply

Your email address will not be published. Required fields are marked *