Black-Bean and Brown-Rice Cakes

Prep Time:
20 mins
Total Time:
1 hrs 15 mins

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


  • 2 cans (15 ounces each) black beans, rinsed and drained

  • 2 large scallions, coarsely chopped

  • 1 jalapeno, seeded and chopped

  • ¼ teaspoon ground cumin

  • ¾ cup cooked brown rice

  • Coarse salt and ground pepper

  • 1 tablespoon extra-virgin olive oil

  • ½ 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.

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