Cuban Black Bean Patties with Pineapple Rice

Photo: Lee Harrelson; Styling: Leigh Ann Ross

Try these spicy black bean patties for a vegetarian twist on crab cakes.  Serve on top of rice that's been tossed with butter, fresh pineapple, cilantro, and a bit of salt.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 27%
  • Fat: 8.7g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 10.2g
  • Carbohydrate: 45g
  • Fiber: 3.5g
  • Cholesterol: 28mg
  • Iron: 2mg
  • Sodium: 532mg
  • Calcium: 155mg

Ingredients

  • Rice:
  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 2 teaspoons butter
  • 1 cup diced fresh pineapple
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Patties:
  • 2 cups rinsed, drained canned black beans (1 [15-ounce] can), divided
  • 1/2 teaspoon bottled minced garlic
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 large egg white
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1/4 cup chopped red onion
  • 1/4 cup cornmeal
  • Cooking spray
  • 1/4 cup reduced-fat sour cream

Preparation

  1. To prepare rice, cook rice according to package directions, omitting salt and fat. Drain; place rice in a large bowl. Melt butter in a nonstick skillet over medium-high heat. Add pineapple; sauté 4 minutes or just until pineapple begins to brown. Add pineapple mixture, cilantro, and 1/4 teaspoon salt to rice in bowl; cover and keep warm. Wipe pan clean with paper towels.
  2. To prepare patties, place 1 1/2 cups beans, garlic, cumin, and 1/8 teaspoon salt in a bowl; partially mash with a fork. Place 1/2 cup remaining beans and egg white in a food processor; process 30 seconds or until well combined. Add bean puree to mashed beans in bowl, and stir until combined. Add cheese and onion to bean mixture; stir until combined. Divide bean mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish. Dredge both sides of each patty in cornmeal.
  3. Heat pan over medium-high heat. Coat pan with cooking spray. Add patties; cook 3 minutes on each side or until browned. Spoon about 1/2 cup rice onto each of 4 plates; top each serving with 1 patty and 1 tablespoon sour cream.
Note:

You can prepare the patties in advance up to the point of dredging them in cornmeal; cover and refrigerate. Purchase precut, fresh pineapple in the produce section to save time.

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