Black Bean & Rice Cakes with Avocado

Name: Black Bean & Rice Cakes with Avocado
Total time: 85 min
Yield: 2 servings
Ingredients: 300 g Canned black beans drained; 100 g Long grain rice; 240 ml Water; 80 g Red onion; 2 cloves Garlic; 1 tsp Ají amarillo paste; 0.25 tsp Dried oregano; 20 g All-purpose flour; 2 tbsp Neutral cooking oil; 1 whole Avocado; 150 g Tomato; 1 whole Lime; 10 g Cilantro; 0.5 tsp Salt

Pan-browned rice and black-bean cakes are paired with avocado and a bright tomato-cilantro salad.

85 minutes · Medium · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned black beans drained300 g
Long grain rice100 g
Water240 ml
Red onion80 g
Garlic2 cloves
Ají amarillo paste1 tsp
Dried oregano0.25 tsp
All-purpose flour20 g
Neutral cooking oil2 tbsp
Avocado1 whole
Tomato150 g
Lime1 whole
Cilantro10 g
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat. Check chili paste and packaged ingredients for other allergens.

Method

Cook and cool a small rice batch

Rinse the rice and put it in a small saucepan with 240 ml water. Bring to a boil, cover and cook on the lowest heat for 15–18 minutes until tender and absorbed. Rest covered for 5 minutes, then spread in a thin layer on a clean tray. Let steam escape for 5 minutes and refrigerate for 15 minutes; do not leave cooked rice cooling on the counter for an extended period.

Make a dry bean mixture

Drain, rinse and thoroughly pat the beans dry, weighing 300 g after draining. Peel and finely chop the onion and garlic. Heat 0.5 tbsp oil in a frying pan over medium-low heat. Cook the onion for 6–7 minutes, add garlic, ají amarillo and oregano for 1 minute, then add beans and 0.25 tsp salt. Mash the beans thoroughly in the pan and stir for 2–3 minutes to remove excess moisture. Transfer to a bowl to cool briefly.

Shape four cakes

Mix the cooled rice into the mashed beans, crushing some of the grains to help bind. Stir in the flour until evenly combined; do not taste the mixture after adding raw flour. Divide into four equal portions and press firmly into cakes about 9–10 cm across and 2 cm thick.

Pan-cook without rushing the crust

Heat half the remaining oil in a wide nonstick pan over medium heat. Add two cakes and cook for 5–6 minutes per side, turning gently only after the underside forms a firm crust. They must be hot through to the centre, reaching 74°C (165°F). Repeat with the remaining oil and cakes, keeping the first batch warm. Lower the heat if the crust darkens too quickly.

Make the fresh side and serve

Meanwhile, core and dice the tomato. Wash and chop the cilantro. Mix with 1 tbsp lime juice and the remaining 0.25 tsp salt. Halve and stone the avocado, slice its flesh and toss with another 1 tbsp lime juice. Serve two cakes per person with half the avocado and tomato salad. Refrigerate any leftovers promptly.

Thoroughly mashed, well-drained beans and a small amount of flour help these smaller cakes hold together. This egg-free house format uses freshly cooked, promptly cooled rice rather than unverified leftovers.

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