Black Bean and Brown Rice Pattieswith sauteed chard and Sriracha mayo
Leftover rice helps these veggie patties come together pretty quickly. Spiced up with cumin, paprika and some Sriracha mayo, rice and beans gets a new update. Our paleo members will be enjoying these flavors in turkey patties.
Smarts: If you always have some frozen cooked rice on hand and canned beans, you are never far away from an easy pantry-friendly dinner.
- Green onions (white parts) - 2 stalks, chopped
- Chard - 1 bunch, leaves torn, stems chopped into 1/2" pieces ((If you really love chard, go for 2 bunches))
- Cooking oil - 1 Tbsp
- Lemon - 1/2, juice of
- Green onions (green parts) - 2 stalks, chopped
- Black beans (14 oz / 397 g can) - 1 can, rinsed and drained ((~2 cups))
- Leftover brown rice - 2 cups
- Corn kernels - 1/2 cup
- Tomato paste - 2 Tbsp
- Cumin - 1/2 Tbsp
- Paprika - 1 tsp
- Salt - 1/2 tsp
- Cooking oil - 2 Tbsp
- Garlic - 1 clove, minced
- Mayo - 1/2 cup
- Lemon juice - 1 tsp
- Sriracha - to taste ((~1 tsp is a good heat level))
This meal has 24 reviews
Used 2-3 times the spices and added some onion powder, and used way more sriracha than mayo. Made sure to sear the patties well. This was great! Added minced garlic to chard; the chard wasn't that special but complemented the meal nicely.
Really flavorful and great texture. One of my favorite vegetarian dishes I've ever had. YUM!
these patties fell apart :(
The black bean patties exceeded our expectations! They stayed together okay when made as directed, but wouldn't hold up if eaten as a burger. Delicious with the sriracha mayo. The chard was a little bland, could have used some garlic or maybe more onion.
The flavors were delicious however the patties were pretty crumbly. It was more of a tasty black bean mash than anything.
Tasted really great, but the patios did not hold together. It ended up just being a rice and beans casserole.