Ingredients
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For the Cakes:
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1
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cup
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Blue Ribbon® Whole Grain Brown Rice
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1
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can
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(15 oz.) black beans, drained and rinsed
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1
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cup
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onion, finely chopped
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1
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each
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garlic, minced
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1
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egg, slightly beaten
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1/2
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tsp
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salt
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1/2
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tsp
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ground black pepper
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non-stick cooking spray
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For the Salsa:
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2
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each
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roasted corn on the cob
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1
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avocado, diced
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1/2
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cup
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fresh cilantro leaves, chopped
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juice of 1 lime
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1
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tsp
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jalapeño pepper, seeded and finely chopped
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Cooking Directions
For the cakes:
Prepare rice according to package directions.
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.*
Serve topped with salsa.
For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeno, if desired. You can substitute 1-1/2 cups of thawed frozen corn for the roasted corn on the cob.
*Cakes can be individually wrapped and frozen after cooked. Reheat in microwave or oven.