Picture this: I’m in my cozy kitchen, mixing up a batch of these crispy black bean and rice patties, and suddenly my entire apartment smells like pure culinary magic. Let’s dive into a recipe that combines the smoky goodness of cumin and paprika with the zesty punch of lime—it’s like a fiesta in a patty form!
I love creating recipes that are both delicious and packed with nutrients. My Black Bean Ricecakes are a perfect balance of protein and fiber, combining cooked black beans and rice with the aromatic flavors of garlic and cumin.
The dish is enhanced with fresh cilantro and a hint of lime, making it a wholesome and delightful meal.
Black Bean Ricecake Recipe Ingredients
- Black Beans: Rich in protein and fiber, promoting satiety and digestion.
- White Rice: Provides carbohydrates for energy, balances the dish’s texture.
- Garlic: Adds aromatic depth, boasting potential health benefits.
- Cilantro: Freshness and bright flavor, complements the beans perfectly.
- Cumin and Smoked Paprika: Delivers warmth and earthiness, enhances overall flavor profile.
- Soy Sauce: Offers umami and saltiness, deepening the savory taste.
- Lime Juice: Adds a tangy, citrusy note, balancing the rich flavors.
Black Bean Ricecake Recipe Ingredient Quantities
- 1 cup of black beans, cooked and drained
- 1 cup of cooked white rice
- 1/2 cup of bread crumbs
- 1/4 cup of finely chopped onion
- 2 cloves of garlic, minced
- 1/4 cup of fresh cilantro, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil, for frying
How to Make this Black Bean Ricecake Recipe
1. In a large mixing bowl, mash the cooked black beans with a fork or potato masher until somewhat smooth but still chunky.
2. Add the cooked white rice, bread crumbs, finely chopped onion, minced garlic, and chopped cilantro to the mashed black beans.
3. Sprinkle the ground cumin, smoked paprika, salt, and black pepper into the mixture.
4. Add the soy sauce and lime juice to the bowl and mix everything until well combined. The mixture should be moist but hold together when formed into a patty.
5. Form the mixture into small patties, about 1/2 inch thick and 3 inches in diameter. You should be able to make about 6-8 patties.
6. Heat the vegetable oil in a large non-stick skillet over medium heat.
7. Once the oil is hot, carefully place a few patties in the skillet, being careful not to overcrowd them.
8. Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
9. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
10. Serve the black bean ricecakes warm, with your choice of toppings or dips, such as salsa, avocado, or a dollop of sour cream. Enjoy!
Black Bean Ricecake Recipe Equipment Needed
1. Large mixing bowl
2. Fork or potato masher
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife
7. Non-stick skillet
8. Spatula
9. Plate
10. Paper towels
FAQ
- Q: Can I use brown rice instead of white rice?
A: Yes, you can substitute brown rice for white rice to add more fiber and nutrients. - Q: Are there any alternatives to cilantro?
A: If you are not a fan of cilantro, parsley or basil can be used as a substitute. - Q: Can these rice cakes be baked instead of fried?
A: Yes, you can bake the rice cakes at 400°F (200°C) for about 15-20 minutes, flipping halfway through, to reduce oil usage. - Q: How do I store leftover rice cakes?
A: Store leftover rice cakes in an airtight container in the fridge for up to 3 days. Reheat them in a pan or oven to keep them crispy. - Q: Can I use canned black beans?
A: Yes, canned black beans work well in this recipe. Make sure to rinse and drain them before use. - Q: Is there a gluten-free option?
A: Substitute the bread crumbs with gluten-free bread crumbs or ground oats to make the recipe gluten-free.
Black Bean Ricecake Recipe Substitutions and Variations
- 1 cup of black beans can be substituted with 1 cup of kidney beans, cooked and drained
- 1 cup of cooked white rice can be substituted with 1 cup of cooked quinoa
- 1/2 cup of bread crumbs can be substituted with 1/2 cup of crushed cornflakes or oats
- 1/4 cup of finely chopped onion could be replaced with 1/4 cup of finely chopped scallions
- 1 tablespoon of lime juice can be substituted with 1 tablespoon of lemon juice
Pro Tips
1. Chill the Mixture: Before forming the patties, refrigerate the mixture for at least 20-30 minutes. This will help it firm up, making it easier to shape and less likely to fall apart during cooking.
2. Adjust Consistency: If the mixture seems too dry and crumbly, add a bit more lime juice or a splash of water until it holds together. Conversely, if it’s too wet, sprinkle in a little more bread crumbs.
3. Use a Food Processor: For a smoother texture, pulse the mixture a few times in a food processor. Just be careful not to over-process; you still want a bit of texture.
4. Experiment with Spices: Adjust the seasoning to your taste by adding a bit of chili powder or cayenne pepper for heat, or even a dash of coriander for extra depth.
5. Sealing Fry: For an extra crispy exterior, press the patties lightly with a spatula after placing them in the hot oil. This ensures an even and crispy fry across the surface.
Black Bean Ricecake Recipe
My favorite Black Bean Ricecake Recipe
Equipment Needed:
1. Large mixing bowl
2. Fork or potato masher
3. Measuring cups
4. Measuring spoons
5. Cutting board
6. Knife
7. Non-stick skillet
8. Spatula
9. Plate
10. Paper towels
Ingredients:
- 1 cup of black beans, cooked and drained
- 1 cup of cooked white rice
- 1/2 cup of bread crumbs
- 1/4 cup of finely chopped onion
- 2 cloves of garlic, minced
- 1/4 cup of fresh cilantro, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil, for frying
Instructions:
1. In a large mixing bowl, mash the cooked black beans with a fork or potato masher until somewhat smooth but still chunky.
2. Add the cooked white rice, bread crumbs, finely chopped onion, minced garlic, and chopped cilantro to the mashed black beans.
3. Sprinkle the ground cumin, smoked paprika, salt, and black pepper into the mixture.
4. Add the soy sauce and lime juice to the bowl and mix everything until well combined. The mixture should be moist but hold together when formed into a patty.
5. Form the mixture into small patties, about 1/2 inch thick and 3 inches in diameter. You should be able to make about 6-8 patties.
6. Heat the vegetable oil in a large non-stick skillet over medium heat.
7. Once the oil is hot, carefully place a few patties in the skillet, being careful not to overcrowd them.
8. Fry the patties for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
9. Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
10. Serve the black bean ricecakes warm, with your choice of toppings or dips, such as salsa, avocado, or a dollop of sour cream. Enjoy!
