Red Bean and Rice Cakes

PSU Lioness's Note:

Don't have salsa or greens on hand? Serve these covered with warmed tomato sauce and sprinkled with shredded Cheddar or other cheese. (From Betty Crocker's "Money Saving Meals" cookbook)

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Servings: 8

• 118.29 ml long-grain white rice (uncooked)
• 236.59 ml water
• 236.59 ml Fiber One cereal
• 2 (878.83 g) can red beans or 2 (878.83 g) can kidney beans, rinsed and drained
• 1 small onion, finely chopped (1/4 cup)
• 59.14 ml green bell pepper, finely chopped
• 1 eggs or 2 egg whites, beaten
• 14.79 ml chili powder
• 4.92 ml cumin
• 1.23 ml ground red pepper
• salad greens (optional)
• 118.29 ml salsa

Directions:

1. Cook rice in water as directed on package.
2. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
3. In a large bowl, place beans; mash with potato masher or fork.
4. Stir in onion, bell pepper, cooked rice, egg, 2 tbsp of the cereal, the chili powder, cumin and red pepper.
5. Shape into 8 patties; coat patties completely with remaining cereal.
6. Spray 10" skillet with cooking spray.
7. Cook 4 patties in skillet over Medium heat about 10 minutes, turning once, until brown.
8. Remove patties from skillet; cover and keep warm while cooking remaining patties.
9. Serve patties on salad greens (if desired) and top with salsa.