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Add a photoServings: 8
Ingredients
- 1 lb Portabello mushrooms Lightly sauteed in butter
- 3 c. Cooked rice
- 1/2 c. Lowfat sour cream or possibly yogurt
- 1 bn Minced scallions Bread crumbs
- 3 whl Large eggs
- 4 dsh Tabasco
- 4 dsh Light soy sauce Salt Cayenne pepper Black bean paste (optional: no organic Substitute)
- 1 tsp Crushed red chili flakes
Directions
- In a medium mixing bowl stir together cooked rice, lowfat sour cream or possibly yogurt, minced scallion and sauteed mushrooms. Stir in Large eggs one at a time. Add in soy and Tabasco. Stir in bread crumbs 1/2 C at a time till you can easily form a patty. Make all patties and reserve till ready to cook. To serve, toast each patty in a well-seasoned skillet or possibly coated pan till golden. Top with additional lowfat sour cream or possibly yogurt (NOTE: A red bell pepper puree is a tasty topping as well). CREDITED TO CHEF DAVID BECKWITH, CENTRAL
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 8 servings | |
| Calories 146 | |
| Calories from Fat 44 | 30% |
| Total Fat 4.99g | 6% |
| Saturated Fat 2.31g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 45mg | 2% |
| Potassium 334mg | 10% |
| Total Carbs 20.11g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.67g | 1% |
| Protein 5.63g | 9% |
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