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 %