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
Photography: Bryan Gardner
- One 15-ounce 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 tablespoon flaxmeal
- 1 teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt
Heat oven to 425 degrees. Pulse ingredients in a food processor until combined and season with salt.
Divide mixture into six portions and form into 1-inch-thick patties. Arrange on a parchment-lined baking sheet. Drizzle with oil and bake until tops are golden and crisp, about 20 minutes.