Charred Pineapple Black Bean Rice Cakes with Jalapeno Lime Yogurt

Charred Pineapple Black Bean Rice Cakes with Jalapeno Lime Yogurt 🍍🌿 Crispy-edged rice cakes, smoky-sweet pineapple, black beans, corn and a cool jalapeno-lime yogurt sauce. This one feels like a snack board, a vegetarian dinner and a sunny lunch all at once. Yield: 8 small cakes or 4 larger cakes Time: about 35 minutes Ingredients: For the rice cakes: • 2 1/2 cups cooked short-grain or jasmine rice, cooled • 1 cup canned black beans, rinsed, drained and patted dry • 3/4 cup sweetcorn • 1/2 cup finely diced red pepper • 2 spring onions, finely sliced • 1 large egg • 1/2 cup panko or dry breadcrumbs • 1 tsp smoked paprika • 1/2 tsp ground cumin • 3/4 tsp fine salt, plus more to taste • Black pepper • 2-3 tbsp olive oil, for frying For the charred pineapple: • 1 1/2 cups pineapple chunks, fresh or well-drained canned • 1 tsp olive oil • 1 tsp lime juice • Pinch of salt For the jalapeno lime yogurt: • 3/4 cup thick Greek yogurt • 1 small jalapeno, finely chopped, seeds removed for less heat • 1 lime, zested and juiced • 2 tbsp chopped coriander • 1 small garlic clove, grated • 1 tsp honey or maple syrup • Salt to taste To serve: • Extra lime wedges • Coriander leaves • Sliced jalapeno • Shredded lettuce, avocado or a quick tomato salad, optional Method: 1. Make the sauce. Stir the yogurt, jalapeno, lime zest, 1 tbsp lime juice, coriander, garlic, honey and a pinch of salt. Taste it: it should be bright, creamy and lightly spicy. Chill while you cook. 2. Mix the cakes. In a wide bowl, combine the rice, black beans, corn, red pepper, spring onions, egg, panko, smoked paprika, cumin, salt and black pepper. Press the mixture with the back of a spoon so some rice gets sticky and helps bind everything. 3. Shape and chill. Form 8 small cakes or 4 larger ones, pressing firmly so the edges hold together. Chill for 10 minutes if you can; this helps the cakes stay neat in the pan. 4. Crisp the cakes. Heat 2 tbsp olive oil in a non-stick or cast-iron pan over medium heat. Cook the cakes for 3-4 minutes per side, until deeply golden with crisp edges. Work in batches and add a little more oil if the pan looks dry. 5. Char the pineapple. In the same pan, add the pineapple with 1 tsp oil and a pinch of salt. Cook for 2-3 minutes, turning once or twice, until the edges catch and caramelise. Finish with lime juice. 6. Serve. Plate the rice cakes while hot, spoon over charred pineapple, drizzle with jalapeno lime yogurt and finish with coriander, jalapeno slices and extra lime. Texture cue: the cakes should feel crisp outside and tender inside, not dry. If the mixture feels loose before cooking, add another spoonful of panko. If it feels dry, add 1 spoonful of yogurt or beaten egg. Make-ahead tip: shape the cakes up to 1 day ahead and keep them covered in the fridge. Cook from chilled. Leftovers re-crisp best in a hot pan or air fryer. Serving idea: turn them into bowls with shredded lettuce, avocado, tomato salad and extra sauce. They are also great as small party bites with toothpicks and a bowl of yogurt sauce. ✨ Save this for the next time you want a bright, crispy vegetarian dinner with a little sweet heat. Tasteloom.club