Virtually Fat Free Black Bean Rice Cakes Recipes

BLACK BEAN AND RICE CAKES WITH CHIPOTLE CREMA

Steps:

• Finely chop 1/4 onion, 1/2 jalapeno, and 3 cloves of garlic. Saute the onion and jalapeno in a dollop of oil over medium for a few minutes or until the onion is tender. Add the garlic and cook briefly, 30-60 seconds.
• Drain and rinse a can of black beans. Add to the pan along with 2 minced chipotles in adodo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked pepper, and a splash of water. Cook for a couple minutes.
• Add bean mixture to a mixing bowl and use a fork to smoosh the beans, leaving some of the beans intact.
• Add 1 cup cooked rice to the mixture. I used 1 cup of our Arroz Rojo but even a simple, cooked white rice is adequate. Combine well and if you have time, chill this mixture.
• Add 1/2 cup of cornmeal to a plate. Form golf ball sized rounds with the bean mixture and roll them in the cornmeal to coat. This batch made eight cakes.
• Add 2-3 tablespoons of oil to a wide skillet on medium heat Heat oil until shimmering and then add the cornmeal coated cakes. Saute them for 3-5 minutes per side or until the cornmeal turns golden brown. You can flatten them a bit in the skillet if you want to. Serve immediately after cooking.
• To make the Chipotle Crema, add the following ingredients to a blender and combine well: 1/2 cup plain Greek yogurt, 1 tablespoon cream or mayonnaise, 1 chipotle in adobo, 1 garlic clove, a pinch of salt, and a squeeze of lime.

BLACK-BEAN AND BROWN-RICE CAKES

Steps:

• 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.

BLACK BEAN RICE CAKES

Steps:

• Drain beans from soaking liquid; place beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or until beans are tender. Cool beans in their cooking liquid; drain. Set aside.
• Heat 2 Tbsp. of the oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 10 min. or until crisp-tender. Stir in cumin and salt; cook 1 min. Transfer to food processor; cover. Process until well blended.
• Add beans and rice; cover and pulse until beans are coarsely chopped. Transfer mixture to large bowl. Stir in egg until well blended. Add walnuts; mix lightly. Cover and refrigerate 2 hours or until chilled.
• Shape rice mixture into 16 cakes, using about 1/4 cup of the rice mixture for each cake. Heat remaining 2 Tbsp. oil in large nonstick skillet on medium-high heat. Add rice cakes in batches; cook 5 min. on each side or until lightly browned on both sides. Serve each cake topped with 1 Tbsp. of the sour cream.

BROWN RICE CAKES

Steps:

• These delicious whole grain Mahatma® Brown Rice and black bean cakes seasoned with savory onions, garlic, salt and pepper are served alongside a creamy avocado, cilantro, lime and corn salsa. The perfect bite-sized appetizer!
• Step 1 For the cakes: Prepare rice according to package directions
• Step 2 In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side
• Step 3 Serve topped with salsa
• Step 4 For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. You can substitute 1 ½ cups of thawed frozen corn for the roasted corn on the cob

RICE CAKES WITH PEANUT BUTTER

Steps:

• Divide peanut butter between rice cakes and spread evenly.

VIRTUALLY FAT FREE BLACK BEAN RICE CAKES

Steps:

• Preheat oven to 375°F.
• Coat a baking sheet with non-stick cooking spray and set aside.
• In a medium non-stick saucepan, combine the broth and rice.
• Bring to a boil over medium-high heat.
• Reduce to low; cover and cook for 20 minutes, or until the rice is tender and the broth has been absorbed.
• Remove from heat and stir in black beans, bread crumbs, celery, red peppers, egg substitute and salt& freshly ground black pepper to taste.
• Coat a 1/2 cup measuring cup with non-stick cooking spray.
• Pack rice mixture firmly into measuring cup then turn it out onto the baking sheet (you may have to tap the measuring cup lightly to release).
• Press to flatten into a 3/4 inch thick cake.
• Repeat with remaining mixture.
• Bake 20 minutes, or until heated through.
• Serve and enjoy!

RED BEAN AND RICE CAKES

Steps:

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