Rice & Corn Cakes w/ Spicy Black Beans

This zippy recipe is a fast and delicious meal for any night of the week! 🙂

Rice & Corn Cakes w/ Spicy Black Beans

1 c instant brown rice
6 scallions, trimmed and sliced
2 tsp minced garlic
1 1/2 tsp chopped fresh thyme or 1/2 tsp dried, crushed thyme
1 c frozen corn
1 c whole-wheat breadcrumbs
1/2 tsp salt
1/4 tsp ground pepper
2 large eggs
4 tsp extra-virgin olive oil, divided
1 15-oz can black beans, rinsed
1 c tomato salsa

1. Cook rice according to 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 until the mixture holds together, about 1 minute. Shape the mixture into 8 patties.
3. Heat 2 tsp olive 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. Repeat with remaining 4 patties – add more oil if necessary.
4. Meanwhile, combine beans and salsa in a small saucepan and cook over medium-high heat, stirring occasionally, until hot. Approx. 5 minutes. To serve, divide the beans and add patty on top.

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  1. I will have to try these. My grandmother would make me a potato and corn pancake, but the addition of rice sounds wonderful.

    “A boy doesn’t have to go to war to be a hero; he can say he doesn’t like pie when he sees there isn’t enough to go around.” ~E.W. Howe

    • It is! The instant rice makes them stick together better for some reason. Hope you enjoy! 🙂

  2. this looks so delish! i’m gonna have to try it!

  3. I know what I’m having for dinner tonight, this looks so good!

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