Rice & Corn Patties With Spicy Black Beans
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
8 patties
- Serves:
- 4
ingredients
- 1 cup instant brown rice
- 6 scallions, trimmed and sliced
- 2 teaspoons minced garlic
- 1 1⁄2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed
- 1 cup frozen corn
- 1 cup fresh whole wheat breadcrumbs
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 2 large eggs
- 4 teaspoons extra virgin olive oil, divided
- 1 (15 ounce) can black beans, rinsed
- 1 cup salsa (desired spiciness ( mild to hot)
directions
- Cook rice, according to package directions, adding scallions, garlic, and thyme to the water.
- Meanwhile, cook beans and salsa in a small saucepan over medium-high heat until hot, stirring occasionally, about 5 minutes. Turn down heat to low to keep warm or set aside.
- Remove rice mixture from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for 5 minutes to cool slightly.
- Whisk eggs in a large bowl until frothy.
- Add rice mixture and mash with potato masher until mixture holds together, about 1 minute. It will be fairly soft.
- Shape into 8 patties.
- Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat.
- Carefully with a spatula, transfer 4 patties to the pan. Cook until browned and crispy, about 3 minutes per side.
- Transfer to a plate and cover to keep warm.
- Wipe out pan with a paper towel. Add the remaining 2 teaspoons oil and repeat with remaining 4 patties.
- Remove beans from heat.
- To serve, divide beans among 4 plates and top with 2 patties each.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Enduring Gastronomy
United States