mexicana veggie burgers

Ingredients

• Servings: 12
• 1 cup white rice
• 2 cups water
• 1 (10 ounce) package frozen corn niblets
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 clove garlic, minced, or more to taste
• 1/3 cup shredded sharp cheddar cheese
• 1/3 cup all-purpose flour
• 1 pinch red pepper flakes, or to taste
• 1/4 cup all-purpose flour, or more if needed
• 1/2 teaspoon seasoning, or to more taste
• 1 pinch red pepper flakes, or more to taste
• 1 tablespoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• bring rice and water to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. stir corn into hot rice.
• heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
• combine rice mixture and bean mixture in a large bowl. stir cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
• mix about 1/4 cup flour, seasoning, and a pinch of red pepper flakes in a small bowl. coat each patty in flour mixture.
• heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.