Dinner
Black Bean and Rice Patties (Vegan & Gluten-Free)
These hearty black bean and rice pancakes are full of flavor and plant-based protein. Easy to prepare, gluten-free and perfect for meal prep, they can be served with salads, burgers or enjoyed on their own with guacamole or salsa.
Total time: ⏱ 30 min🍽 4-6 pattiesDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A stack of four golden brown black bean and rice patties, with visible bits of corn, peppers and herbs. Garnished with fresh cilantro, lime halves and a bowl of guacamole in the background.
Ingredients
- 1 1/2 cups cooked brown rice
- 1 1/4 cups cooked black beans (drained and rinsed)
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup finely chopped red pepper diced
- 1/4 cup chopped fresh cilantro
- 1 clove garlic, chopped
- 1 tbsp. lime juice
- 1/2 tsp. ground cumin
- Salt and pepper to taste
- 2 tbsp. of rice flour or certified gluten-free oat flour
- Olive oil for pan cooking
Preparation steps
- In a large bowl, mash half of the black beans with a fork.
- Add the remaining beans, rice, corn, pepper, coriander, garlic, lime juice, cumin, salt and pepper. Mix well.
- Incorporate the gluten-free flour until the mixture holds together.
- Form 4 to 6 equal patties.
- Heat a little oil in a frying pan over medium heat. Cook the patties for 3 to 4 minutes on each side until golden and crispy.
- Serve hot with guacamole, salsa or on a certified gluten-free burger bun.
Chef’s tip
Use day-old rice for better texture. Can be baked instead of fried: 190°C (375°F) for 25 minutes, turning halfway through cooking. Freeze the raw patties between sheets of parchment paper for later use.
