Yum Yum Veggie Sliders With Raisins
Makes 12. Recipe is from California Raisins.
1/2 cup quinoa, cooked and cooled (optional)
1 (16-oz.) can black beans, drained and rinsed
1/2 small sweet red pepper, diced small (about 1⁄3 cup)
1/2 small onion, diced small (about 1⁄3 cup)
1 celery stalk, diced small (about 1⁄3 cup)
3 cloves garlic, peeled and minced
1⁄3 cup raisins, chopped fine
1/2 tsp. salt
1 tsp. chili powder
1/2 tsp. chipotle powder
2 tsps. ground cumin
3/4 cup dry bread crumbs
12 small whole wheat rolls
1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork or potato masher until thick and pasty. In a small bowl, mix diced pepper, onion, celery and garlic with raisins; turn into bowl with mashed beans and stir all together. In another small bowl, stir together egg, salt, chili powder, chipotle powder and cumin. Stir egg mixture into the mashed beans. Mix in bread crumbs and quinoa until mixture is sticky and holds together. Divide mixture into small patties.
3. To cook on the grill, arrange patties in single layer on lightly oiled aluminum foil, and grill 8 minutes on each side; until cooked and hot clear through. If baking in oven, place patties on greased or oiled baking sheet, and bake about 10 minutes on each side. Place on a whole wheat, 4-inch hamburger roll, serve with avocado, lettuce, tomato and cilantro.
Nutritional analysis per serving: 170 calories (12 percent from fat); 2 grams total fat, 0 grams saturated fat, 20 milligrams cholesterol, 7 grams protein, 31 grams carbohydrate (6 grams dietary fiber, 5 grams sugar) 3 milligrams iron, 240 milligrams sodium, 57 milligrams calcium, 326 milligrams potassium.
Copyright © 2016, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved