These pan fried cakes are crunchy on the outside, and tender on the inside. Tasty enough to eat alone, they are also topped with a fresh sweet and spicy salsa.  Makes about 8 patties.

• ½ cup quinoa
• ½ cup brown rice
• 2 cups water OR 2 cups low sodium chicken stock
• 2 cans black beans, drained
• ½ cup spicy black bean dip (trader joe’s is best)
• 1 small white onion, minced
• 5-6 green onions, sliced thinly
• ¼ cup chopped cilantro
• 1 small jalapeño, minced (if you like a little heat)
• 2 cups bread crumbs (divided in half)
• 1 egg, beaten
• 1/2 tsp kosher salt
• ¼ tsp ground pepper
• Olive oil for cooking

 
Bring two cups of water (or low sodium chicken stock) to a boil. Add ½ cup of quinoa and ½ cup brown rice to water (or stock) with a pinch of salt. Simmer until all of the liquid has been absorbed, stirring occasionally.  Once the rice and quinoa are cooked, fluff with a fork. (Or more preferably, add rice and quinoa and liquid to a rice cooker and cook for 45 minutes).

In a large bowl, add the black beans and crush with a masher, leaving some beans whole. Next add quinoa & rice, white onions, green onions, cilantro, and jalapeño if you are using it.  Then add the beaten egg, 1 cup bread crumbs, and about 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Mix well. Try forming mixture into cakes. If it doesn’t hold its shape, gradually add a little more bread crumbs until you can form cakes that hold their shape. Form into 4 inch patties and dust both sides of each patty with more breadcrumbs. Refrigerate patties for at least 1 hour.

In a large heavy bottomed skillet, pour enough olive oil so that it rises about 1/4 inch above the bottom of the pan. Heat over medium high heat. When oil ripples, add half of the patties, careful not to crowd the pan. Cook until golden brown, about 5 minutes before flipping over and cooking for an additional 5 minutes. Remove to a paper towel lined plate while you cook the remaining patties. Season with additional salt if necessary while cooked cakes are still hot.

 
Guacamole Mango Salsa (makes approx 3 Cups)

• 2 Avocados, diced
• 2 Limes, juiced (¼ cup)
• 2 bunches Scallions, sliced (both white and green parts)
• 1 pint of cherry tomatoes, quartered
• 1 large ripe mango, diced
• 1 red onion, diced
• 1 small jalapeño, minced
• 1 - 7oz can of Diced Chilies (fire roasted are ok to use)
• 1 bunch Cilantro, chopped
• Sea salt and fresh cracked pepper to taste

Prep all ingredients and combine. Add lime juice after avocado to keep it from browning. Season to taste and serve fresh over black bean quinoa cakes.