Virtually Fat Free Black Bean Rice Cakes
Elevate your plant-based cooking game with these Virtually Fat Free Black Bean Rice Cakes, a wholesome and guilt-free option packed with flavor and nutrients! Made with a hearty blend of cooked black beans, nutty brown rice, and whole wheat breadcrumbs, these savory patties are seasoned with smoked paprika, ground cumin, and a hint of bright lemon juice for a tantalizing burst of taste. Perfectly crispy on the outside and tender on the inside, they’re baked—not fried—making them a low-fat yet satisfying choice for lunch, dinner, or meal prep. Ready in just 30 minutes, these cakes are not only quick and easy to make but also versatile; serve them alongside a zesty salsa, creamy dipping sauce, or a crisp green salad for a well-balanced, plant-based delight. Ideal for those seeking healthy vegetarian recipes, gluten-free adaptations, or delicious ways to use pantry staples like black beans and rice!
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Recipe Information
Ingredients
- 1 cup cooked black beans
- 1 cup cooked brown rice
- 0.5 cup whole wheat breadcrumbs
- 2 stalks green onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large mixing bowl, mash the cooked black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Add the cooked brown rice, whole wheat breadcrumbs, finely chopped green onion, minced garlic, ground cumin, smoked paprika, dried oregano, lemon juice, salt, black pepper, and water to the bowl with the mashed beans.
Mix all the ingredients thoroughly until well combined. The mixture should hold together when pressed. If it feels too dry, add a tiny bit more water; if it’s too wet, add a small amount of breadcrumbs.
Using your hands, shape the mixture into approximately 8 small patties (around 2-3 inches in diameter) and place them onto the prepared baking sheet.
Lightly spray the tops of the patties with cooking spray to help them crisp up in the oven.
Bake in the preheated oven for 12-15 minutes, then carefully flip the patties and bake for an additional 12-15 minutes until golden brown and firm to the touch.
Remove from the oven and allow the black bean rice cakes to cool for 5 minutes before serving.
Serve as-is, or pair with your favorite dipping sauce, salsa, or a fresh green salad.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.9 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 4.5 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1166 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
