I got this recipe from a April/May 2005 Eating Well magazine. The crispy corn cakes and side of black beans made a complete meal, super filling and the kids loved it.
1 c. short brown rice
2 c. water
6 scallions, trimmed and sliced
2 t. minced garlic
1/2 t. dried thyme
16 oz. canned corn, drained
1 c. panko bread crumbs
1/2 t. sea salt
1/4 t. black pepper
3 t. egg replacer
4 T. warm water
4 t. coconut oil, or olive oil
15 oz. black beans
1 c. homemade salsa, or canned salsa
1 avocado, sliced (optional)
cook rice, scallions, garlic and thyme in 2 c. of water. stir and bring to a boil. Reduce and simmer for about 10 minutes, until rice is cooked.
Mix in a sauce pan black beans with salsa and heat through.
In a separate bowl mix corn, panko, salt and pepper. When rice mixture is finished add to the corn and panko bowl mix and mix well. In a small cup mix 4T. warm water with 3 t. egg replacer, whisk well. Add to corn mixture and stir well.
Take handful of mixture and make 8 patties.
Heat 2 t. oil in a skillet on med/high heat. Add patties and cook until slightly browned. Flip and cook on other side.
Place a large spoonful of black bean salsa on a plate and place 2 corn patties on plate. Top black beans with slices of avocado and serve warm.
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