This recipe is from The American Institute For Cancer Research.
Prep Time 25 minutes
Serves 4
Ing:
Canola oil cooking spray
2 bunches finely chopped scallions, both white and green
1 red pepper, seeded and cut in 1/2-inch pieces
2 clove garlic, finely chopped
1 can (15oz) black beans, drained and rinsed
1 cup cooked brown rice
A dash of hot pepper sauce, or to taste
1 tsp cumin, or to taste
Salt and pepper
1 large egg white, ligthly baeten
1/2 cup whole-grain bread crumbs
Prep:
Heavily coat a medium skillet with cooking spray. Heat over medium high heat until hot.
Add scallions, red pepper, and garlic.
Reduce heat to medium low and saute until very soft, about 5 minutes.
Do not let vegetables brown.
Remove vegetables from heat and mix in beans and rice.
Transfer to a food processor or blender and process until mixture is coarsely chooped.
Be careful not to over process.
Transfer into a medium bowl.
Season to taste with hot pepper sauce, cumin, salt, and pepper.
Add egg white and mix in lightly with fork until just blended.
Mix in bread crumbs with fork until lightly blended.
Form mixture into eight patties.
(Patties will hold their shape if refrigerated, covered at least 30 miuntes.)
When ready to saute patties, lightly coat skillet with cooking oil spray and heat over medium high heat until hot.
Add patties and saute on both sides until nicely browned, about 4 minutes per side.
Serve plain or with lettuce and tomato on whole grain buns.
