These Pinto-Bean-and-Brown-Rice Cakelets are a spiffy way to jazz up some everyday flavors into something extraordinarily special. What's more, these small packages pack a huge health wallop.
If you already have some cooked brown rice and canned beans sitting around, it will take very little time to put these together. But even if you don't, these are certainly worth the effort. Plus, you can be experimental and play around with new herbs and spices, if you like.
So here's my recipe for these little treats. Serve them up with some pita pockets or wrapped in some rotis, or just by themselves, with an avocado salsa or guacamole, perhaps. They are pretty yummy any time of the day.
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1 cup dried pinto beans, soaked and then cooked until tender (substitute with 2 cups canned, but remember to rinse the beans thoroughly)
1 cup cooked brown rice
¼ cup cilantro leaves, chopped
1 teaspoon red chili powder
½ medium red onion, minced
1 tablespoon ginger, grated
3 garlic cloves, minced
½ cup vegan mayonnaise
2 tablespoon chickpea (garbanzo bean) flour
Salt to taste.
2 tablespoon canola oil
Mash the beans and rice slightly, then mix them together along with all the other ingredients except the oil.
Heat the oil in a cast-iron or non-stick skillet.
Take small lumps of the pinto-bean-rice mixture and shape into patties. I make mine pretty tiny (hence cakelets), just about an-inch-and-a-half across, but feel free to make them a little bigger, even burger-size, if you prefer.
Place them in the hot oil and cook each side for about 2 minutes or until nicely golden-brown and crusty.
Drain on a paper towel to soak up any excess oil and serve hot!