Rice & Corn Patties With Spicy Black Beans

By Enduring Gastronomy on July 10, 2006

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    1. 1 cup instant brown rice
    2. 6 scallions, trimmed and sliced
    3. 2 teaspoons minced garlic
    4. 1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves, crushed
    5. 1 cup frozen corn
    6. 1 cup fresh whole wheat breadcrumbs
    7. 1/2 teaspoon salt
    8. 1/4 teaspoon fresh ground black pepper
    9. 2 large eggs
    10. 4 teaspoons extra virgin olive oil, divided
    11. 1 (15 ounce) cans black beans, rinsed
    12. 1 cup salsa ( desired spiciness ( mild to hot)


  1. Cook rice, according to package directions, adding scallions, garlic, and thyme to the water.
  2. 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.
  3. Remove rice mixture from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for 5 minutes to cool slightly.
  4. Whisk eggs in a large bowl until frothy.
  5. Add rice mixture and mash with potato masher until mixture holds together, about 1 minute. It will be fairly soft.
  6. Shape into 8 patties.
  7. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat.
  8. Carefully with a spatula, transfer 4 patties to the pan. Cook until browned and crispy, about 3 minutes per side.
  9. Transfer to a plate and cover to keep warm.
  10. Wipe out pan with a paper towel. Add the remaining 2 teaspoons oil and repeat with remaining 4 patties.
  11. Remove beans from heat.
  12. To serve, divide beans among 4 plates and top with 2 patties each.