New This Month

Black-Bean and Brown-Rice Cakes


These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2010


  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 large scallions, coarsely chopped
  • 1 jalapeno, seeded and 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 finely chopped fresh cilantro, plus leaves for serving
  • 1 tablespoon fresh lime juice


  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.

Cook's Notes

This recipe makes enough to serve four as a main course. The patties can also be served as appetizers or vegetarian burgers for eight.

Reviews Add a comment

  • MS12086533
    8 MAY, 2013
    I really liked this recipe, and even better, so did my two and four year old kids. I added about half a roasted beet to the purée and also about a 1/4 cup of gluten free bread crumbs, and used roasted red pepper because I didn't have jalapeño. Will definitely make this again.
  • shibble
    7 MAR, 2013
    Super tasty! ...but mine kinda fell apart. I think I will add an egg next time to keep them together better.
  • acbqueen4
    18 JAN, 2012
    What is the nutritional information for this recipe?
  • Since1982
    15 JAN, 2012
    I, too, was worried about the heat a jalapeno might add to the burgers but one seeded, de-ribbed jalapeno added only the barest hint of spice (I wouldn't even call it heat and I'm a tenderfoot). The burgers and sauce were delicious. Next time, for easier eating since the bean and rice burgers are just a touch more tender than beef, I plan to shred the lettuce, dice the tomato and mash the avocado I put on top. The addition of a nice thin slice of crisp onion would also be nice.
  • lovemynewkitchen
    12 JUL, 2010
    delicious and easy. loved it. i used poblano peppers instead of jalapenos because I dont like really spicy and subbed quinoa for brown rice to up the protein.Came out perfect