Black Bean and Kale cakes are a healthy vegetarian option to a beef burger! You can eat this on a delicious potato roll or on your favorite salad. This cake is high in protein and healthy carbohydrates!
1 15 oz can black beans
1/4 white onion
1/2 red bell pepper
1 cup kale (or spinach, swiss chard)
1/2 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/2 cup brown rice
First, drain and rinse black beans.
Chop onion and red pepper just enough to fit in food processor.
Tear kale into bite size pieces.
Add black beans, onion, pepper and kale to a food processor and process until well combined. You might need to scrape down the edges with a spatula.
Pour bean mixture into a large mixing bowl and add seasoning, egg and cooked rice. Mix well until all ingredients are combined. You might need to add a tablespoon or two more of rice if the mixture is too wet.
Chill the mixture in the refrigerator for about 15 mins. While the mix is chilling, preheat the oven to 400F.
Line a baking sheet with tinfoil and lightly coat with oil.Using hands, shape the mixture into 5 patties. Be sure not to make the patties too thin or they will dry out.
Bake for 8 minutes on one side, flip (be careful!) and bake for an additional 8 minutes.
Store in a sealed container in the refrigerator for up to a week
If you do not have a food processor you can make this dish my chopping the ingredients fine and mixing them together using a mixer or by hand.
This can also be pan sauteed, but you must use some fat in the pan (olive oil, vegetable oil, no salt butter). The cake will also be delicate so you don’t want to move it around too much!