| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Kerr |
2 |
servings |
INGREDIENTS
| 1/2 |
md |
Onion; peeled |
| 2 |
ts |
Extra-light olive oil with a dash of |
|
|
; sesame oil |
| 1 |
tb |
Curry powder |
| 1 |
|
412 g can red kidney beans |
| 4 |
tb |
Dark raisins |
| 1 |
tb |
Freshly chopped parsley leaves |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1 |
c |
Cooked long grain brown rice |
| 1/2 |
ts |
Freshly ground salt |
| 2 |
|
Whole wheat buns |
| 1 |
|
Lettuce leaf |
| 2 |
|
Thick tomato slices |
INSTRUCTIONS
Process the onion using the fast pulse until it is in small but still
discernible pieces.
Heat half of the oil in a medium-sized skillet over high heat and cook the
onion and curry powder for 3 minutes. Add the beans, raisins, parsley,
lemon juice and cooked onion to the processor and fast pulse 12 times.
Transfer to a bowl, add the cooked rice and salt and mix well. Form into
two patties.
Pour the remaining oil into a medium-sized skillet over high heat and brown
the patties on each side for 3 minutes.
To serve: place a patty on each bun, top with the lettuce and tomato.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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