2 cans low sodium red beans (15.5 oz. each), rinsed and drained
1 medium carrot, shredded (about ½ cup)
¾ cup whole wheat breadcrumbs
1 ½ teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon of salt
½ teaspoon of pepper
2 large eggs
2 tablespoons of olive oil
- Lightly mash beans in a large bowl, leaving some whole. Add carrots, breadcrumbs, eggs, chili powder, oregano, salt, and pepper. Divide mixture into 6 portions and form into patties.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Add patties and cook undisturbed until bottom forms a browned crust and most of the oil is absorbed, 10 to 12 minutes.
- Flip patties and add remaining tablespoon of oil to pan, swirling to coat bottom. Cook, undisturbed, until browned and heated through, 8 minutes. Serve on whole wheat buns with accompaniments such as lettuce, avocados, and tomatoes. For additional flavor, squeeze a lime over patties.
Recipe modified by CHOICES Nutrition Education Program
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