Red Bean and Rice Cakes

Prep 20 min
Total 45 min
Servings 8

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Make a meatless main dish that's high on flavor and fiber. Chili powder, cumin, cayenne and salsa elevate the flavor, while cereal adds crunch and fiber.

Ingredients

1/2 cup (125 mL) uncooked regular long-grain white rice
1 cup (250 mL) water
1 cup (250 mL) Fibre 1* Original Cereal
2 cans (540 mL each) dark red kidney beans, drained, rinsed
1/4 cup (50 mL) finely chopped onion
1/4 cup (50 mL) diced green pepper
1 egg or 2 egg whites, beaten
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) ground red pepper (cayenne)
Salad greens, if desired
1/2 cup (125 mL) Old El Paso* Thick N' Chunky Salsa

Steps

1

Cook rice in water as directed on package. Meanwhile, place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2

In large bowl, place beans; mash with potato masher or fork. Stir in onion, bell pepper, cooked rice, egg, chili powder, cumin, red pepper and 2 tablespoons of the cereal. Shape into 8 patties; coat patties completely with remaining cereal.
3

Spray 10-inch skillet with cooking spray. Cook 4 patties in skillet over medium heat about 10 minutes, turning once, until brown. Remove patties from skillet. Cover and keep warm while cooking remaining patties.
4

Serve patties on salad greens; top with salsa.