Ingredients

The following ingredients have 30 Servings
  • 1 can pinto beans (rinsed and drained)
  • 1 cup cooked white rice (I used Jasmine rice)
  • 1 egg
  • 1/4 teaspoon kosher salt (more to taste)
  • 1/4 teaspoon cumin
  • pinch of cayenne (more to taste)
  • 1-2 tablespoons olive oil
  • Smoky Chipotle Dipping Sauce

Instruction

  • Place the rinsed beans in a large mixing bowl. Mash with a potato masher until they form a paste. Add the rice, cumin and cayenne. Stir to combine and taste (just to determine if spicy enough). Add the egg and work with your hands or a large spoon to combine well.
  • Use a small scoop or a spoon to form the balls and then gently round them with your fingertips. Form all of the balls and place them on a large plate or cutting board. In a large skillet over medium high heat, warm about a tablespoon of oil. Cook the balls in the skillet, until they are lightly browned on each side. This took a couple minutes on each side, turning them 2-3 times each.
  • If you aren't familiar with cooking things in batches, here is a tip.
  • Start placing your rice balls in the pan, at the outer edge, next to the
  • handle. Go clockwise around the pan and then fill in the middle. It is
  • easy to remember which ones have cooked the longest that way and by the
  • time you fill in the middle, it is time to start flipping them over and
  • continue around the circle again.
  • After the balls are browned, remove them from the pan and place them on a clean plate. Tent loosely with foil to keep warm. Cook the remaining half of the balls and then serve warm. Enjoy!