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Rice & Corn Cakes with Spicy Black Beans

Susan Herr
  • 50 minutes
  • Serves 4

INGREDIENTS

1 15 ounce can

Black beans

1 cup

Corn, frozen

2 tsp

Garlic

6

Scallions

1 1/2 tsp

Thyme, fresh

2

Eggs, large

1 cup

Tomato salsa, medium or hot mild

1 cup

Brown rice, instant

1/4 tsp

Pepper, freshly ground

1/2 tsp

Salt

4 tsp

Olive oil, extra-virgin

1 cup

Breadcrumbs, fresh whole-wheat