Ingredients
2 c. cooked kidney beans
1 c. steamed jasmine or basmati rice
1/2 c. shredded carrot
c. shredded broccoli
2 tbsp. grated ginger
2 tbsp. finely chopped fresh cilantro
1/2 recipe Flavor Base (see below)
1 tbsp. vegetable oil
12 small whole-wheat rolls
Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
2 tbsp. Extra virgin olive oil
1 onion
3 clove fresh garlic
1 fresh chili
course salt
Optional flavor add-ins (see below)
3/4 c. mayonnaise
1/2 tsp. Asian chili paste
1 dash sesame oil
Preparation
Step 1Prepare Flavor Base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes. Add-ins: Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).Step 2Prepare Chili Mayo: Stir together mayonnaise, Asian chili paste, and a dash of toasted-sesame oil.Step 3Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.Looking for more healthy recipes? Check out our collections of low-fat recipes, healthy recipes for the whole day, and vegan recipes.
