Rice and Corn Cakes with Spicy Black Beans

Rice and Corn Cakes with Spicy Black Beans (Adapted from EW)

1 cup dry instant brown rice
3 scallions, trimmed and thinly sliced
2 teaspoons minced fresh garlic
1 1/2 teaspoons chopped fresh thyme
1 cup frozen corn
1 cup fresh whole-wheat breadcrumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 large eggs
1 tablespoon plus 1 teaspoon olive oil, divided
15 ounce can black beans, rinsed and drained
1 cup chipotle and lime salsa (or which ever kind you prefer)

In a medium saucepan, cook rice according to the package directions, but add scallions, garlic and thyme to your liquid of choice. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let sit for about 5 minutes to cool.

In a large bowl, whisk eggs until frothy. Pour in the rice mixture and mash with a potato masher for about 1 minute. This mixture may be kind of loose, but carefully shape the mixture into 8 patties.

In a medium skillet, add 2 teaspoons oil and heat over medium-high heat. Gently move 4 patties into the pan and cook until a golden brown crust forms - about 3 minutes on each side. Move patties to a wire rack lined with paper towels. Wipe out the pan with a paper towl, add the remaining 2 teaspoons oil and let heat up. Repeat process with the remaining 4 patties.

In a small saucepan, mix together beans and salsa. Heat over medium-high until the mixture is hot - about 5 minutes. Be sure to stir often. Divide bean mixture between 4 plates and serve each with 2 patties.

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