The Pioneer Woman Tasty Kitchen
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Rice & Quinoa Corn Cakes with Black Bean Salsa

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Prep:

Cook:

Level: Easy

System:

5

Description

A quick and wholesome meal made with instant quinoa and brown rice.

Ingredients

  • 2 bags Instant Brown Rice & Quinoa (8.5 Ounces Each)
  • 2 cans Black Beans (15 Ounces Each)
  • 2 jars Salsa (16 Ounces Each)
  • 1 cup Diced Bell Pepper
  • 1-½ cup Yellow Corn
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • 4  Eggs
  • 2 cups Whole Grain Breadcrumbs
  • 2 Tablespoons Extra Virgin Olive Oil

Preparation

1. Start by microwaving the rice per package directions. Then drain and rinse your beans.

2. Add the beans with the two jars of salsa and diced peppers to a pot over medium to low heat and allow to simmer while preparing the corn cakes.

3. In a large bowl, combine the prepared rice and quinoa, the corn, and the seasonings.

4. Whisk the eggs in a separate bowl, and then add them to rice and corn mixture, along with the breadcrumbs.

5. After combining everything, mash ingredients with a fork or potato masher.

6. Take small handfuls of the mixture, and shape them into patties. They may be hard to keep together at first and it is okay if they are in more of a ball shape to help them hold together. You can make them flatter once they are cooking.

7. Place the corn cakes on a plate so that they aren’t touching each other. Refrigerate them for about 30 minutes (or put in freezer for 10 minutes) to help them to hold together a little better.

8. Heat the olive oil in a pan over medium heat and begin to saute the corn cakes on each side for about 5-6 minutes. Press down gently with the spatula to better obtain a patty shape and also to allow the inside to cook thoroughly.

Once they are golden brown on each side, serve on a bed of the black bean salsa and enjoy!

Adapted from Eating Well.

One Comment

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Avatar of leighannet

leighannet on 3.27.2013

Just in case you are thinking of trying this (I am! It looks beautiful, healthy and delicious) – please note that the servings (5) will be very large. This recipe – as written – has doubled many of the ingredient amounts as compared to the Eating Well version (which this is adapted from) but only increases the # of servings from 4 to 5. As written, this recipes provides over 1,000calories & about 190g carbohydrate per serving. A more appropriate number of servings (in my opinion) would be 8 or 10. Cheers!

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