Red Bean and Rice Cakes

Red Bean and Rice Cakes

  • 45 Minutes Total
  • 8 Servings

Ingredient List

  • 1/2 cup (125 mL) uncooked regular long-grain white rice
  • 1 cup (250 mL) water
  • 1 cup (250 mL) Fibre 1* Original Cereal
  • 2 cans (540 mL each) dark red kidney beans, drained, rinsed
  • 1/4 cup (50 mL) finely chopped onion
  • 1/4 cup (50 mL) diced green pepper
  • 1 egg or 2 egg whites, beaten
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1/4 tsp (1 mL) ground red pepper (cayenne)
  • Salad greens, if desired
  • 1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa

Preparation

  1. Cook rice in water as directed on package. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
  2. In large bowl, place beans; mash with potato masher or fork. Stir in onion, bell pepper, cooked rice, egg, chili powder, cumin, red pepper and 2 tablespoons of the cereal. Shape into 8 patties; coat patties completely with remaining cereal.
  3. Spray 10-inch skillet with cooking spray. Cook 4 patties in skillet over medium heat about 10 minutes, turning once, until brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
  4. Serve patties on salad greens; top with salsa.

Expert Tips

  • Cumin is the dried fruit of a plant in the parsley family. Store it in a cool, dark place.