SERVING SIZE: 1 patty (1/2 cup)
SERVINGS: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 10 – 15 minutes
EQUIPMENT NEEDED:
Frying pan
Large bowl
Spatula
INGREDIENTS:
| 1/2 | cup leftover brown rice |
| 1 | 14 ounce can black beans, drained and rinsed |
| 1/2 | cup frozen corn |
| 1 | small onion, diced |
| 2 | teaspoon + 1 Tablespoon canola or vegetable oil |
| 1 | teaspoon paprika |
| 1 | teaspoon cumin |
DIRECTIONS:
- Heat 1 teaspoon oil in a frying pan over medium heat.
- Add onions and cook for 3 -4 minutes until soft.
- Add corn, paprika and cumin and heat for 2 more minutes until corn is cooked.
- Rinse and drain black beans in a separate bowl, then mash with a fork.
- Combine onion, corn, spices, brown rice and mashed black beans in a large bowl and stir.
- Form into 4 (1 1/2 inch thick) patties and refrigerate for 20 minutes.
- Heat 1 tablespoon of oil over medium heat, cook patties for 2 – 3 minutes per side.
Serving Suggestions:
- Serve on a whole wheat bun or English muffin
- Optional toppings: sour cream, salsa, avocados, and shredded cheese
Download the Complete Recipe (PDF)
NUTRITIONAL FACTS:
| AMOUNT PER SERVING: | |
| Calories | 211 |
| Total fat | 5 g |
| Saturated fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 166 mg |
| Total Carbohydrates | 32 g |
| Fiber | 8 g |
| Sugar | 2 g |
| Includes 0 g of Added Sugars | |
| Protein | 8 g |
| Phosphorus | 171 mg |
| Potassium | 464 mg |
Recipe submitted by Mount Mary University Dietetics Department
