Spicy Bean Patties
|Canned white cannellini beans||6 Ounce, rinsed, drained|
|Cooked brown rice||1 Cup (16 tbs)|
|Frozen egg substitute||1⁄4 Cup (4 tbs), thawed|
|Plain dried bread crumbs||3 Tablespoon|
|Mexican seasoning||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Diced red bell pepper||1⁄4 Cup (4 tbs)|
|Finely chopped scallions||1⁄4 Cup (4 tbs) (green onions)|
|Finely chopped green chilies||1 Tablespoon|
|Garlic clove||1 Small, minced|
|Olive oil/Vegetable oil||2 Teaspoon|
1. Preheat oven to 400Â°F. Using a fork, in medium mixing bowl mash beans; add rice, egg substitute, bread crumbs, Mexican seasoning, ground red pepper, and salt and stir to thoroughly combine; set aside.
2. Spray small nonstick skillet with nonstick cooking spray and heat; add bell pepper, scallions, chili pepper, and garlic and cook over medium heat, stirring frequently, until softened, about 1 minute. Add to bean mixture and stir to combine.
3. Shape bean mixture into 4 equal patties. Spray nonstick baking sheet with nonstick cooking spray and arrange patties on baking sheet. Brush each patty with 1/4 teaspoon oil and bake for 15 minutes. Carefully turn each patty over and brush each with 1/4 teaspoon oil. Bake 5 minutes longer.