Student Health

Rice & Corn Cakes with Spicy Black Beans


--1 cup brown basmati rice-cooked
--6 scallions, trimmed and sliced
--2 tsp chopped garlic
--1 ½ tsp chopped fresh thyme
--1 cup frozen or fresh roasted corn
--1 cup fresh whole wheat bread crumbs
--¼ tsp salt
--¼ tsp freshly ground pepper
--2 large eggs
--4 tsp canola oil, divided
--1-15 oz can black beans, rinsed
--Juice of 1 lime
--1 cup tomato salsa of your choice


Place cooked rice in a bowl with scallions, garlic, thyme, roasted corn, breadcrumbs, salt and pepper. 
Whisk eggs in a large bowl until frothy-add rice mixture and mash with a potato masher until the mixture will hold together-it will be fairly soft.  Shape into 8 patties.  Heat 2 tsp of oil in a skillet and place 4 patties into cook until crispy on both sides, transfer to plate and wrap to keep warm and cook the other 4 patties.  In another skillet or saute pan heat the salsa, lime juice and black beans until warm.  Serve the cakes with the black beans on top, on the bottom or on the side. Garnish with a little fresh chopped cilantro.

Recipe Summary

Makes-4 servings 2 cakes each

This Recipe Provides:


For more information on balancing your plate, click here.

Nutrition Facts

  • Per serving -354 calories
  • 14 g fat
  • 2 g saturated fat
  • 106 mg cholesterol
  • 50 g carbohydrates
  • 17 g protein
  • 12 g fiber
  • 385 mg sodium

Adapted from Eating Well for Duke Integrative Medicine & culinary partner Meriwether-Godsey