1 cup cooked brown rice
1 15-oz can black beans, drained and rinsed
1/4 cup chopped scallions
1/4 cup chopped cilantro, divided
1 tsp cumin
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp juice of fresh garlic
salt to taste
freshly ground black pepper
1 egg or flax egg (1T ground flaxseed + 3T water)
1/4 cup fine ground yellow cornmeal
2 tablespoons extra virgin olive oil
Combine cooked rice, beans, scallions, 2 T cilantro, cumin, red pepper flakes, garlic juice, salt, pepper and egg in a bowl.
Heat olive oil in a large skillet. Form bean mixture into four large patties. Hold a patty in one hand and sprinkle with cornmeal spreading it evenly over the surface. Turn the patty over into your other hand and sprinkle the other side with cornmeal. Lay patty gently into the hot oil. Continue with remaining patties. Gently fry the cakes about 5 minutes on each side or until golden brown. Garnish with remaining cilantro.