Black Bean & Brown Rice Cakes

Black Bean & Brown Rice Cakes

Prep Time: 30 minutes
Cooking Time: 30-35 minutes
Total Time: 1 Hour

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  • 2 gallons 2 quartsBlack beans, low-sodium, canned drained, rinsed
  • 3 cups Pasteurized egg product
  • 1 ½ quartsCilantro, fresh, coarsely chopped
  • ¼ cupVegetable oil
  • 1 ½ gallonsSweet onion, minced
  • 1 cupGarlic, chopped
  • ½ cupCumin, ground
  • ¼ cupChili powder, toasted
  • 1 tspRed pepper, ground
  • 3 gallons 2 cupsBrown rice, cooked*
  • 2 tablespoonsSalt
  • 2 teaspoonsBlack pepper, ground
  • for dustingPaprika or Smoked Paprika
  • 2 quarts 1 ½ cupsPrepared low-fat ranch dressing, optional
  1. In the bowl of a food processor, pulse black beans slightly until chopped. Add eggs and pulse several times. Add in cilantro and pulse until combined. Hold.
    *Critical Control Point: Refrigerate below 41°F.

  2. In a large, heavy skillet, heat oil over medium-high heat; stir in onion and sauté 3-4 minutes, or until onions start to caramelize. Stir in garlic, cumin, chili powder and red pepper and continue cooking 1-2 minutes. Critical Control Point: Cook to an internal temperature of 145°F or higher for at least 15 seconds. Remove from heat. 

  3. Place reserved black bean mixture into a large bowl, fold in rice and onion-garlic mixture and mix well. Add salt and pepper and mix. Chill mixture. *Critical Control Point: Refrigerate below 41°F.  

  4. Scoop 100 x 1/3-cup scoops (No. 12 scoop) of rice and bean mixture onto parchment-covered, full-size sheet pans, evenly spaced. Flatten slightly with a spatula. Sprinkle tops with paprika or smoked paprika and bake. Convection oven: 350°F or conventional oven: 400°F for 30-35 minutes or until slightly golden and heated to 165 F or higher for 15 seconds. Outsides of the cakes will be slightly crisp. Remove from pan.*Critical Control Point: Hold hot at 135°F or higher for service.

  5. To Serve: Serve 2 cakes with 1 ½ tbsp ranch dressing (optional).
    *Critical Control Point: Hold hot at 135°F or higher for service.

*Critical Control Point: Hold hot at 135°F or higher for service.