Food & Cooking Recipes Appetizers Black-Bean and Brown-Rice Cakes 3.5 (195) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 15 mins Servings: 4 These flavorful vegetarian cakes are easy to prep. Serve with a green salad and chips and salsa for a complete meal. Ingredients 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 Directions 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.) 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. 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. Rate it Print