Black Bean & Brown Rice Cakes (Foodservice)
Ingredients
- 2 gallons 2 quarts Black beans, low-sodium, canned drained, rinsed
- 3 cups Pasteurized egg product
- 1 ½ quarts Cilantro, fresh, coarsely chopped
- ¼ cup Vegetable oil
- 1 ½ gallons Sweet onion, minced
- 1 cup Garlic, chopped
- ½ cup Cumin, ground
- ¼ cup Chili powder, toasted
- 1 tsp Red pepper, ground
- 3 gallons 2 cups Brown rice, cooked*
- 2 tablespoons Salt
- 2 teaspoons Black pepper, ground
- for dusting Paprika or Smoked Paprika
- 2 quarts 1 ½ cups Prepared low-fat ranch dressing, optional
Directions
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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. -
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.
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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.
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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.
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To Serve: Serve 2 cakes with 1 ½ tbsp ranch dressing (optional).
*Critical Control Point: Hold hot at 135°F or higher for service.
Notes
*Critical Control Point: Hold hot at 135°F or higher for service.
