Bean and Rice Patties in Pita With Yogurt Tahini Dressing
- Reviews 3
Ready In: 40 mins
Serves: 4-6
Yields: 18 patties
Ingredients
Patties
- 2 teaspoons olive oil
- 2 cups minced onions (I probably used just 1 cup)
- 2 garlic cloves, minced
- 1 teaspoon salt
- 2 teaspoons cumin
- 1 cup bell pepper, minced
- 4 cups cooked cannellini beans (I actually used 2 16-oz cans of red kidney beans and they were great)
- 1 cup minced fresh parsley (I'm sure a couple T dried would be fine as well)
- 2 cups cooked brown rice
- 1 tablespoon lemon juice
- pepper, to taste
- cayenne, to taste (optional)
Yogurt Tahini Dressing
- 1 1⁄2 cups nonfat plain yogurt
- 2 tablespoons tahini
- 1 -2 garlic clove, minced
- 1 tablespoon lemon juice
- 1⁄2-1 teaspoon cumin
- 1⁄2 teaspoon salt
- pepper, to taste
Serve with
- pita bread
- shredded carrot
- chopped tomato
- sliced cucumber (add any fresh vegetables you like, good if first tossed with a little oil and vinegar)
Directions
- Warm olive oil in nonstick skillet. Add onions, garlic and salt and cook on medium low heat, stirring often, for 5-10 minutes, till onions are tender.
- Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently.
- Remove from heat and set aside.
- Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher).
- Combine the parsley, rice and lemon juice into the mashed beans.
- Add the cooked vegetables and mix well.
- Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy).
- At this point, you could chill the mixture till you're ready to make the patties - I did and it probably helped make them a little easier to handle.
- Shape the mixture into about 18 small patties, about 2 1/2 inches across.
- Prepare a large nonstick skillet with cooking spray.
- Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes.
- Gently turn them and lightly brown the other side, about 3-5 minutes longer.
- Serve hot or at room temperature - good stuffed into pita pockets with chopped veggies tossed in oil and vinegar and toppped with yogurt tahini dressing.
- For dressing:
- Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator.
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