Rice Cakes & White Bean Salsa
1 year ago

Rice Cakes & White Bean Salsa

Here, pantry staples like rice and canned beans come together to make a hearty vegetarian dish that packs so much umami punch, you’ll never miss the meat. Sometimes “filling” and “healthy” don’t always hang out together, but in this dish, they’re absolutely best buds for life. With eggs and flour to bind them together, and sticky, soft rice as their base, these cakes deliver a crunchy-on-the-outside, chewy-on-the-inside vibe.

Not only are they great any time you’d normally eat a burger, but they’re also a rise-and-shine superstar. Top them with a fried or poached egg, add a sprinkling of fresh greens, and you’ve got this week’s brunch. You can save time if you already have leftover cooked rice on hand, so use it here and speed up prep time.

Tip: We’ve learned from experience in the test kitchen that the tangy, spicy white bean salsa disappears quickly. You might want to whip up a double batch to use as a protein-packed topping for salads or a snacktime dipper for sturdy corn chips or raw veggies.

6 servings
Preparation time: 10 minutes
Cook time: 50 minutes


2 cups water
¾ cup organic, short grain, brown rice
¼ cup green onion, chopped
1 cup cherry tomatoes, halved
1 avocado, diced
1 cup canned organic white beans, drained and rinsed
¼ teaspoon salt
1 tablespoon lime juice
½ teaspoon L&B Crushed Red Pepper Flakes
3 L&B Large Organic Brown Eggs
2 tablespoons tamari, reduced sodium
2 tablespoons nutritional yeast
¼ teaspoon L&B Smoked Spanish Paprika
¼ teaspoon black pepper
2 tablespoons rice or quinoa flour
1 tablespoon extra virgin olive oil, organic


  1. In a medium saucepan, bring the water to a boil. Add the rice and reduce to a simmer. Cover and cook for 20 minutes.
  2. Remove the pan from the heat and let it stand, covered, for another 20 minutes. Remove the lid, stir rice, and allow it to cool to room temperature.
  3. While the rice is cooling, prepare the white bean salsa. In a medium bowl, combine the onion, tomato, avocado, beans, salt, lime juice and red pepper flakes. Cover with plastic wrap until ready to serve.
  4. To make the rice cakes, in a large bowl, whisk together the eggs, tamari, yeast, paprika, pepper and rice or quinoa flour.
  5. Add the rice and mix well.
  6. Heat a skillet over medium-high heat and add the olive oil. Drop batter into the pan in ½ cup scoops. Cook until brown on one side, about 3 to 4 minutes, and then flip and cook for an additional 3 to 4 minutes.
  7. Top each cake with ½ cup of the white bean salsa. Enjoy!

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy — and help you live a balanced life. If you love it, check out the entire Nourish collection!

Rice Cakes & White Bean Salsa