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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. Add the bell peppers and cumin and cook for 5 minutes more, till peppers are soft, stirring frequently. | 3. Remove from heat and set aside. | 4. Thoroughly mash the beans by hand in a large mixer bowl (I used a potato masher). | 5. Combine the parsley, rice and lemon juice into the mashed beans. | 6. Add the cooked vegetables and mix well. | 7. Add black pepper to taste (and any other seasonings you might like, especially if you like things spicy). | 8. 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. | 9. Shape the mixture into about 18 small patties, about 2 1/2 inches across. | 10. Prepare a large nonstick skillet with cooking spray. | 11. Heat the skillet and cook the patties to medium heat till golden brown on the underside, about 5-8 minutes. | 12. Gently turn them and lightly brown the other side, about 3-5 minutes longer. | 13. 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. | 14. For dressing: | 15. Whisk together all the ingredients in a mixing bowl. Will keep for a week in a tightly covered container in the refrigerator. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	2	cups	minced used	128.0	29.888	3.52	0.32
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt	1	teaspoon		-	-	-	-
cumin	2	teaspoons		15.75	1.8581	0.748	0.9353
bell pepper	1	cup	minced	-	-	-	-
cannellini bean	4	cups	cooked used	-	-	-	-
parsley	1	cup	minced	21.6	3.798	1.7819999999999998	0.474
brown rice	2	cups	cooked	1147.08	241.6768	22.8468	8.7848
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
pepper				-	-	-	-
cayenne				-	-	-	-
nonfat plain yogurt	1 1/2	1/2		-	-	-	-
tahini	2	tablespoons		171.0	7.857	5.343	14.4
garlic clove	1 -2		minced	8.94	1.9836	0.3816	0.03
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
cumin	1/2 - 1	teaspoon		15.75	1.8581	0.748	0.9353
salt	1/2	teaspoon		-	-	-	-
pepper				-	-	-	-
pita bread				-	-	-	-
carrot			shredded	-	-	-	-
tomato			chopped	-	-	-	-
cucumber			sliced tossed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.