"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Rice and Corn Cakes with Spicy Black Beans Recipe

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This recipe for Rice and Corn Cakes with Spicy Black Beans, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tamara Hall
Added: Tuesday, July 24, 2007


1 cup instant brown rice
6 scallions, trimmed and sliced
2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh thyme
1 cup frozen corn
1 cup fresh whole-wheat breadcrumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
4 teaspoons extra-virgin olive oil, divided
1 (15 ounce) can black beans, rinsed
1 cup tomato salsa, mild, medium or hot

Cook rice with the amount of water called for in the package
directions, adding scallions, garlic and thyme to the water.
Remove from heat and stir in corn, breadcrumbs, salt and
pepper. Let stand for about 5 minutes to cool slightly.
Whisk eggs in a large bowl until frothy. Add the rice mixture
and mash with a potato masher until the mixture holds
together (it will be fairly soft), about 1 minute. Shape the
mixture into 8 patties.
Heat 2 teaspoons oil in a medium nonstick skillet over
medium-high heat. Carefully transfer 4 patties to the pan with
a spatula and cook until browned and crispy, about 3 minutes
per side. Transfer to a plate; cover to keep warm. Wipe out
the pan with a paper towel, add the remaining 2 teaspoons oil
and repeat with the remaining 4 patties.
Meanwhile, combine beans and salsa in a small saucepan
and cook over medium-high heat, stirring occasionally, until
hot, about 5 minutes. To serve, divide the beans among 4
plates and top with 2 patties each.

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