Fit for ’15: Tailgating grub
Bean burger patty
Created by EPCC Chef Daniel Guerra
INGREDIENTS
2 cups kidney beans, cooked or canned
1 cup cooked brown rice
onion chopped
2 cloves garlic chopped
cup oats
2tbsp whole wheat flour
1 tsp tobacco sauce
2 each egg whites
1 tbsp seasoning mix of your choice
1 tbsp black pepper
DIRECTIONS
1. Saut onion and garlic lightly, and add to a food processor with everything except the egg.
2. Puree all ingredients and add egg whites one at a time
3. Shape directly in saut pan and sear over medium high heat to create a crispy crust.
Yields 8– cup patties
Nutritional Information (My Fitness Pal):
122 calories
Total Fat 1 g 1 %
Saturated Fat 0 g 1 %
Cholesterol 0 mg 0 %
Sodium 571 mg 24 %
Potassium 221 mg 6 %
Total Carbohydrate 24 g 8 %
Dietary Fiber 4 g 16 %
Sugars 3 g
Protein 6 g 12 %