Back to Black-Bean and Brown-Rice Cakes All Reviews for Black-Bean and Brown-Rice Cakes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Black-Bean and Brown-Rice Cakes Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 4

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

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.

Gallery Black-Bean and Brown-Rice Cakes

Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 4

Black-Bean and Brown-Rice Cakes

Black-Bean and Brown-Rice Cakes

Black-Bean and Brown-Rice Cakes

Recipe Summary prep: 20 mins total: 1 hr 15 mins Servings: 4

Recipe Summary

prep: 20 mins total: 1 hr 15 mins

Servings: 4

prep: 20 mins

total: 1 hr 15 mins

prep:

20 mins

total:

1 hr 15 mins

Servings: 4

4

Ingredients

Ingredients

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

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.

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.

Reviews (7)

 Add Rating & Review     195 Ratings   5 star values:        32    4 star values:        68    3 star values:        62    2 star values:        27    1 star values:        6

Reviews (7)

Add Rating & Review     195 Ratings   5 star values:        32    4 star values:        68    3 star values:        62    2 star values:        27    1 star values:        6

Add Rating & Review

195 Ratings 5 star values: 32 4 star values: 68 3 star values: 62 2 star values: 27 1 star values: 6

195 Ratings 5 star values: 32 4 star values: 68 3 star values: 62 2 star values: 27 1 star values: 6

195 Ratings 5 star values: 32 4 star values: 68 3 star values: 62 2 star values: 27 1 star values: 6

  • 5 star values: 32 4 star values: 68 3 star values: 62 2 star values: 27 1 star values: 6

    Martha Stewart Member     Rating: 4 stars       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     Rating: 1 stars       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     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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     Rating: Unrated       01/18/2012   What is the nutritional information for this recipe?  

Martha Stewart Member     Rating: Unrated       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.  

Martha Stewart Member     Rating: Unrated       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

    Martha Stewart Member

    Rating: 4 stars 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

Rating: 4 stars

Rating: 1 stars 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.

Rating: 1 stars

Rating: Unrated 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.

Rating: Unrated

Rating: Unrated 03/07/2013

Super tasty! …but mine kinda fell apart. I think I will add an egg next time to keep them together better.

Rating: Unrated 01/18/2012

What is the nutritional information for this recipe?

Rating: Unrated 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.

Rating: Unrated 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

All Reviews for Black-Bean and Brown-Rice Cakes

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Black-Bean and Brown-Rice Cakes

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest