You can enjoy these tasty veggie & rice patties on a bun with all the fixings, or eat them with a fork. 

 

• 2  tsp. olive oil

• ½ cup finely diced carrots

• ¼ cup finely diced onions

• ¼ cup finely diced celery

• 2 cloves garlic, minced (or powdered equivalent)

• 1 cup chopped mushrooms (any variety)

• 1 can garbanzo beans, drained (or about 1 ¼ cups if you are using

dried beans that you have cooked)

• 1 cup cooked brown rice (or substitute any cooked whole grain)

• 1 T catsup

• 1 T prepared mustard (yellow or Dijon)

• 1 T tamari or soy sauce

• flour

 

Finely chop the carrots, celery, onions and garlic or, throw them in a food processor and process till small.  In a large skillet, heat a few teaspoons of olive oil.  Add the diced carrots, celery, onions and garlic and sauté for a few minutes.  Add the chopped mushrooms  and cook until the veggies are tender.  

 

Drain the garbanzo beans then pulse them several times in a food processor (or use a potato masher).  Put the beans in a large bowl and add the cooked rice, catsup, mustard, and tamari.   Add the cooked veggies to the bean mixture and and mix well.  Add flour as needed to shape the mixture into patties.  Sauté the patties in a pan with a little olive oil until golden brown.  Or, freeze the patties to grill or cook later.