1 cup cooked short grain brown rice
1 1/2 cups cooked black beans (1 15-oz can drained)
1/4 cup chopped scallions
2 TBSP cilantro
1 tsp cumin
1/2 tsp crushed red pepper
1/2 tsp garlic powder
salt and pepper to taste
1 TBSP ground flax seed (milled or ground)
1 egg
1/4 cup ground yellow corn meal
cooking spray
1/4 cup salsa (optional)
Directions:
1. Cook and cool brown rice
2. In food processor combine all ingredients through flax seeds
3. Add egg and pulse until well combined
4. Form bean cakes in hand and sprinkle each side with corn meal
5. Place on greased cookie sheet
6. Bake at 375 for 7 minutes on each side
7. Cakes should be crispy on the outside, soft inside
8. Garnish with salsa
Servings: 8 small cakes
Calories: 96
Fat: Saturated Fat: Sodium: 42mg
Cholesterol: 18g
Fiber: 4g
Sugar: 0g
Protein: 5g
black beans photo via flickr user cookbookman17
