* Exported from MasterCook *
Rice & Corn Cakes with Spicy Black Beans
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowFat (Less than 20%) Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup instant brown rice
6 scallions -- trimmed and sliced
2 teaspoons minced garlic
1 1/2 teaspoons chopped fresh thyme -- or 1/2 teaspoon dried thyme leaves, crushed
1 cup frozen corn
1 cup fresh whole-wheat breadcrumbs -- (see Tip)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
4 teaspoons extra-virgin olive oil -- divided
1 can black beans -- (15 ounce) rinsed
1 cup tomato salsa -- mild, medium or hot
1. 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.
2. 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.
3. 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.
4. 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.
Serves 4
Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear
bread into pieces and process in a food processor until coarse crumbs
form. One slice of bread makes about 1/3 cup crumbs.
Per serving: 354 calories; 10 g fat (2 g sat, 5 g mono); 106 mg
cholesterol; 51 g carbohydrate; 17 g protein; 12 g fiber; 676 mg sodium.
Nutrition bonus: Fiber (48% daily value), Iron (28% dv), Vitamin C (27%
dv).
Cuisine:
"TexMex"
Source:
"Eating Well, April/May 2005"
S(Formatted by Chupa Babi):
"Sept 2005"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 529 Calories; 10g Fat (16.3%
calories from fat); 23g Protein; 92g Carbohydrate; 14g Dietary Fiber;
106mg Cholesterol; 823mg Sodium. Exchanges: 5 1/2 Grain(Starch); 1 Lean
Meat; 1 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 26176 0 0 0 0 0 1325
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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