livelovesimple.com | food

Yesterday I was craving something “substantial” but didn’t have much in the house. So I threw a little bit of everything together and came up with these rice & bean cakes. They were delicious. You can serve them warm with applesauce or sour cream or you can serve them at room temperature as a snack. I preferred the latter. They were even better the next day when all of the flavors had really set in.

Here’s what you’ll need:

  • 2 – 15 oz. cans of chick peas
  • 1 – 15 oz. can of kidney beans
  • 2 cups cooked rice
  • 5 stalks celery
  • 4 small onions
  • 2 lemons
  • 2 eggs
  • 2 tbsp olive oil
  • favourite spices (I used salt, pepper, and dill)

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Add beans to a large bowl. Cut celery and onions into small pieces, add to beans. Peel lemon and cut into quarters. Add lemon to bowl.

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Put all ingredients from the bowl into a blender and blend for about a minute. (You can stop here and you have a delicious hummus!) Remove mixture from blender and scoop back into the bowl. Add eggs, olive oil, and spices. Mix with a fork until all ingredients are evenly combined.

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Finally, add rice to the mixture, a little bit at a time. Scoop mixture onto a non-stick skillet into cakes. Grill each cake until it is easy to pick up with a spatula. If the cakes falls apart, then it’s not ready to be flipped. When ready, flip each cake and cook on the other side.

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Et voila! Delicious, healthy rice & bean cakes. You can substitute these vegetables for your favourites and you can use quinoa in place of rice. This is a great recipe to use up all of those leftover ingredients you’ve got in the kitchen. Enjoy! xo

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