Black Bean and Brown Rice Cakes

This might be the first time Martha has let me down. These were ok, but nothing special, and actually were a little bland. Could a jalapeno make that much of a difference? My son liked these, but he really likes black beans. I have made better black bean patties before, like these.

rating: 6

Black Bean and Brown Rice Cakes


2 cans (15 ounces each) black beans, rinsed and drained
2 large scallions, coarsely chopped
1 jalapeno, seeded and chopped (I omitted)
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


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.

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