Black Bean and Rice Cakes

1 cup cooked brown rice
1 cup black beans, rinsed
1 teaspoon cumin
½ teaspoon ground chipotle pepper
1 teaspoon dried cilantro/coriander flakes (optional)
½ teaspoon salt
black pepper, to taste
1 tablespoon olive oil, plus more for sautéing.

Mix all of the ingredients in a bowl. Place half the mixture in a food processor. Whiz briefly, until mixture holds together. Combine the processed mixture with the unprocessed half. Shape into round patties.

Heat more olive oil in a non-stick frying pan. (Alternatively, use cooking spray to reduce the fat.) Sauté the rice cakes gently over medium-low heat until cooked through, about 3 minutes each side. (Try not to turn them more than once. They may crack, in which case just push them back together with a spatula. Or your hands. Did you remember to wash?)

Serve with Chipotle Remoulade and Corn Salsa.

Chipotle Remoulade

2-3 canned chipotle peppers in adobo sauce, plus a spoonful of the accompanying sauce

1 package (12 ounces) silken tofu

2 tablespoons soy milk

juice of 1 lime
a dash of salt

Place 2 or 3 chipotle peppers in the bowl of a small food processor. Whiz for a few seconds until they are chopped. (You may have to scrape the sides down.) Add the tofu and whiz for 2 minutes, until tofu is smooth and no longer grainy. Add the soymilk, lime juice and salt as you’re whizzing. (Note: Canned chipotles are not for the faint of heart. If you're heat averse, use 1 or 2 peppers. Or try it with a cup of chopped cilantro/coriander leaves for a much cooler version.)

Spoon onto plates and top with a Black Bean and Rice Cake and Corn Salsa.

Roasted Corn Salsa:

Kernels from 2 ears of corn
2 garlic cloves, sliced
2 tablespoons olive oil, in all
1 jalapeño or small green chile, minced
2 small shallots, minced
juice of one lime

Combine the kernels and garlic with 1 tablespoon olive oil, and spread out on a pan. Roast in a 400 degree oven for 15-20 minutes, stirring halfway through.

Place the kernels in a medium bowl. Stir in the shallots, jalapeño, lime juice and the remaining olive oil (or for a low fat version, leave it out).

Serve spooned on top of Black Bean and Rice Cakes.