April 24, 2013
Black Bean and Rice Cakes
Makes about 10 cakes
1 (15ml) tablespoon olive oil
1-1/2 cups (340 ml) chopped red onion
1 cup (225ml) chopped celery
3 medium-large garlic cloves, finely chopped
1/4 (1ml) teaspoon salt
Freshly ground black pepper to taste
2 (450ml) cups cooked brown rice
1-1/2 cups (340ml) cooked black beans
2-1/2 (45ml) tablespoons ketchup
2 (30ml) tablespoons barbecue sauce
1-1/2 (7ml) teaspoons Dijon mustard
1 to 1-1/2 (5-7ml) teaspoons finely chopped fresh rosemary
3/4 (4ml) teaspoon salt
1-1/2 cups (340ml) breadcrumbs
2 (30ml) tablespoons olive oil (for frying)
In a skillet over medium heat, heat a tablespoon of the oil. Add the onion, celery, garlic, 1/4 teaspoon (1ml) of the salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until the onions and celery start to soften.
In a food processor, combine the onion mixture with the remaining ingredients (except the breadcrumbs and the frying oil) and pulse to combine, while leaving some texture. Add the breadcrumbs and pulse again a couple of times to combine.
Transfer the mixture to a bowl and stir to fully work in the breadcrumbs. Refrigerate for at least 1/2 hour (chilling will make it firmer and easier to form). Take scoops of the mixture and form patties with your hands.
In a skillet over medium heat, heat the remaining oil. Add the patties in batches and fry to 6-9 minutes on each side, until golden and a crust has developed. Flip them over only once or twice (the second side will cook more quickly than the first).
Serve on their own topped with condiments of choice.
Recipe adapted from "Vive le Vegan!" by Dreena Burton.
All figures are for 1 cake (1/10 of the recipe).
Fat: 4 g
Carbs: 20 g
Fiber: 3 g
Protein: 3 g
Sodium: 340 mg