Cilantro Lime Rice and Bean Cakes

• Cooked Rice

  2 cups
• Black Beans, canned

  15 oz
• Fresh Cilantro, chopped

  0.5 cup
• Small Onion, finely diced

  0.5 unit
• Garlic, minced

  2 cloves
• Lime, juice and zest

  1 unit
• Olive Oil

  2 tbsp
• Cumin

  1 tsp
• Chili Powder

  0.5 tsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Panko Breadcrumbs

  0.5 cup
• Sour Cream or Greek Yogurt

  0.5 cup

All Steps

1. 1

   Rinse and drain the black beans thoroughly. In a large mixing bowl, mash the black beans roughly with a fork or potato masher, leaving some texture.

2. 2

   Add the cooked rice, finely diced onion, minced garlic, half of the chopped cilantro, cumin, chili powder, salt, and black pepper to the bowl with the mashed beans. Mix well until all ingredients are evenly combined.

3. 3

   Stir in the Panko breadcrumbs. The mixture should be firm enough to form into patties. If it feels too wet, add a tablespoon or two more breadcrumbs until it reaches the desired consistency.

4. 4

   Form the mixture into 4-6 small cakes or patties, about 1-inch thick.

5. 5

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Carefully place the cakes into the hot skillet (do not overcrowd) and cook for 4-5 minutes per side, or until golden brown and crispy. Add the remaining olive oil for the second batch of cakes, if necessary.

6. 6

   While the cakes are cooking, prepare the cilantro-lime crema: In a small bowl, combine the sour cream (or Greek yogurt), the remaining chopped cilantro, lime juice, and lime zest. Stir until smooth and season with a pinch of salt to taste.

7. 7

   Serve the hot Cilantro Lime Rice and Bean Cakes immediately, topped with a generous dollop of the fresh cilantro-lime crema.