Black-Bean and Brown-Rice Cakes

195 Ratings
  • 5 32
  • 4 68
  • 3 62
  • 2 27
  • 1 6

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

Everyday Food, January/February 2010

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Recipe Summary

prep:
20 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

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.)

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  • 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.

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Reviews (7)

195 Ratings
  • 5 32
  • 4 68
  • 3 62
  • 2 27
  • 1 6
Martha Stewart Member
05/01/2018
I had to bind the patties with corn flour, and I added sauteed onion and shredded carrot, and lizano sauce for more flavor
Martha Stewart Member
07/19/2017
Not good at all, no flavor, so bland. Plus they fell apart in the pan. Simple to make but needs sooo much tweaking. Won't make again, will come up something better on my own.
Martha Stewart Member
05/08/2013
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.
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Martha Stewart Member
03/07/2013
Super tasty! ...but mine kinda fell apart. I think I will add an egg next time to keep them together better.
Martha Stewart Member
01/18/2012
What is the nutritional information for this recipe?
Martha Stewart Member
01/15/2012
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.
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Martha Stewart Member
07/12/2010
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
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