Savory Rice and Bean Cakes with Roasted Corn Avocado Salsa

Serves 8

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  • Whole Grain Brown Rice
    Get the vitamins and fiber your body craves with wholesome Mahatma Brown Rice. With a great nutty taste, it’s the healthy start to your meal.


For the Cakes:
1 cup Mahatma® Whole Grain Brown Rice
1 can (15 oz.) black beans, drained and rinsed
1 cup onion, finely chopped
1 each garlic, minced
1 egg, slightly beaten
1/2 tsp salt
1/2 tsp ground black pepper
non-stick cooking spray
For the Salsa:
2 each roasted corn on the cob
1 avocado, diced
1/2 cup fresh cilantro leaves, chopped
juice of 1 lime
1 tsp jalapeño pepper, seeded and finely chopped

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.