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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Packed with nutrition, these rice-and-bean patties from Wendy McGowan in Fontana, California make a fun, filling, hand-held entree. Fresh parsley and carrots add flecks of color, and sunflower kernels a touch of crunchiness. Ingredients:
1-1/2 cups cooked brown rice |
1/2 cup finely chopped onion |
1/4 cup sunflower kernels |
1/4 cup seasoned bread crumbs |
1/2 cup shredded carrot |
3 tablespoons minced fresh parsley |
2 tablespoons reduced-sodium soy sauce |
1/2 teaspoon dried thyme |
1 egg |
1 egg white |
1 cup garbanzo beans or chickpeas, rinsed and drained |
1-1/2 teaspoons canola oil |
6 whole wheat hamburger buns, split |
6 lettuce leaves |
6 slices tomato |
6 slices onion |
Directions:
1. In a large bowl, combine the first eight ingredients. In a food processor, combine the egg, egg white and garbanzo beans; cover and process until smooth. Stir into rice mixture. Shape into six patties.
2. In a nonstick skillet coated with cooking spray, cook patties in oil for 5-6 minutes on each side or until lightly browned and crisp. Serve on buns with lettuce, tomato and onion. Yield: 6 servings.
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