Overhead shot of Black Bean & Brown Rice Cakes on a bed of lettuce.

Black Bean & Brown Rice Cakes

Click on the PDF below for complete nutritional information and recipe information for 50 & 100 servings.

  • Servings
  • Serving Size
    2 cakes
  • Prep Time
    30 min
  • Cook Time
  • Total Time
    1 hr


  • 2 gallons 2 quarts Black beans, low-sodium, canned drained, rinsed
  • 3 cups Pasteurized egg product
  • 1½ quarts Cilantro, fresh, coarsely chopped
  • ¼ cup vegetable oil
  • 1½ gallons Sweet onion, minced
  • 1 cup Garlic, chopped
  • ½ cup Cumin, ground
  • ¼ cup Chili powder, toasted
  • 1 teaspoon Red pepper, ground
  • 3 gallons 2 cups Brown rice, cooked*
  • 2 tablespoons Salt
  • 2 teaspoons Black pepper, ground
  • Paprika or smoked paprika, for dusting
  • 2 quarts 1½ cups Prepared low-fat ranch dressing, optional


  • 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.
  • 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.
  • 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.
  • To Serve: Serve 2 cakes with 1 ½ tbsp ranch dressing (optional). *Critical Control Point: Hold hot at 135°F or higher for service.

Nutrition Facts

  • Serving 2 cakes
  • Calories 243
  • Total Fat 3g
  • Cholesterol 27mg
  • Sodium 294mg
  • Carbohydrates 45g
  • Dietary Fiber 10g
  • Protein 10g