Ingredients

• 1 cup - dried pinto beans
• 1 cup - cooked brown rice
• 1/4 cup - cilantro leaves (chopped)
• 1 tsp - red chilli powder
• 1/2 - medium red onion (minced)
• 1 tbsp - ginger (grated)
• 3 - garlic cloves (minced)
• 1/2 cup - vegan mayonnaise
• 2 tbsp - chickpea (garbanzo bean) flour
• Salt to taste.

How to Make Pinto Bean and Brown Rice Cakelets

• Soak dried pinto beans and cook until tender.
• Mash the beans and rice and mix them together along with all the other ingredients, except the oil.
• Heat oil in a cast-iron or non-stick skillet.
• Take small lumps of the pinto-bean-rice mixture and shape into patties, just 1.5 inches across or a little bigger, even burger-size, if desired.
• Place them in the hot oil and cook each side for about 2 minutes or until nicely golden-brown and crusty.
• Drain on a paper towel to soak up any excess oil and serve hot.
• Recipe courtesy: Holy Cow Vegan