Broiled Rice And Vegetable Patties
|Finely shredded carrots||1 Cup (16 tbs)|
|Cooked brown rice||3⁄4 Cup (12 tbs), cooled|
|Shredded part skim mozzarella cheese||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped dry roasted unsalted peanuts||1⁄3 Cup (5.33 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Snipped fresh parsley||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Ground coriander||1⁄8 Teaspoon|
|Slightly beaten egg whites||2|
|Reduced sodium soy sauce||1 Tablespoon|
|Nonstick spray coating||1|
|English muffins||2 , split|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
In a large mixing bowl stir together carrots, cooled rice, cheese, onion, peanuts, bread crumbs, parsley, ginger, coriander, and 1/8 teaspoon pepper.
In a small bowl stir together egg whites and soy sauce.
Add to rice mixture; mix well.
Cover and chill for 1 hour or till firm enough to handle.
Shape chilled rice mixture into four 3/4 inch thick patties.
Spray a baking sheet with nonstick spray coating.
Place patties on the baking sheet.
Broil 4 inches from the heat for 7 minutes.
Turn and broil about 2 minutes more or till set.
Meanwhile, toast English muffin halves.