Black Bean-Brown Rice Patties

We like to serve these patties with romaine (drizzled with olive oil and squeezed with lime), sliced avocado and red onion, and fresh cilantro leaves.

  • Yield: Makes 6
Black Bean-Brown Rice Patties

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1 15-oz can black beans, rinsed and drained
  • 1 3/4 cups cooked brown rice
  • 2 scallions, chopped
  • 2 cloves garlic, chopped
  • 1/2 cup chopped cilantro
  • 1 jalapeno, stemmed, seeded, and chopped
  • 1 Tbsp flaxmeal
  • 1 tsp ground cumin
  • 2 Tbsp extra-virgin olive oil, plus more for drizzling
  • Coarse salt


  1. Heat oven to 425 degrees. Pulse ingredients in a food processor until combined and season with salt.

  2. Divide mixture into six portions and form into one-inch-thick patties. Arrange on a parchment-lined baking sheet. Drizzle with oil and bake until tops are golden and crisp, about 20 minutes.

Cook's Notes

Refrigerate patties in an airtight container up to 3 days.


Be the first to comment!