I am a proud member of the Junior League of Austin. We are creating a cookbook of easy, inexpensive meals for the group of people in Austin we assist with their daily lives. The recipe here is one of my contributions to be reviewed.
I added a little bit of secret nutrition to make it extra special for the children!
Makes approximately 14
2 cups long grain white enriched rice, cooked
15 oz can black beans
2 eggs, whisked
1/4 cup Bob’s Red Mill gluten-free all purpose flour
1 ripe banana, mashed
Salt and ground pepper to taste
1 Tablespoon vegetable oil, plus 3 Tablespoons
Cook rice on stove in a deep stovetop pan until all water is absorbed.
Mix beans, egg, flour, banana, salt, pepper, and 1 tablespoon of oil in mixing bowl. Add cooked rice when ready. Mix together and form firm balls approximately 1/4 dry-cup size.
Heat 3 tablespoons of oil on medium in skillet. Place on balls in skillet. Cook approximately 4 minutes on each size until lightly browned on each size.
Allow to cool. Enjoy a la carte or with any dip or sauce.
