2 cans black beans (15 oz. each), rinsed and drained
2 large scallions, coarsely chopped
1 jalapeno, seeded and chopped
1/4 tsp. ground cumin
3/4 cup cooked brown rice
coarse salt and ground pepper
1 Tbs. olive oil
1/2 cup plain low-fat yogurt
1 Tbs. finely chopped fresh cilantro, plus leaves for serving
1 Tbs. fresh lime juice
Instructions
Preheat oven to 450. 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.)
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.
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.
Originally Submitted
6/25/2010
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