Description
Tender, hearty rice and bean burgers will surprise you with its taste. I recommend everyone to try them - delicious! For the recipe thank Nastya Monday.
Ingredients
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Beans
450 г
-
Figure
150 г
-
Lemon juice
3 ст. л.
-
Paste tahini
2 ст. л.
-
Carrots
200 г
-
Onion
20 г
-
Olive oil
1 ст. л.
-
Salt
1 щепот.
-
Black pepper
1 щепот.
-
Pineapple
100 г
-
Paste tahini
1 ст. л.
-
Cucumber
2 шт
-
Lemon juice
2 ч. л.
-
Mint
10 г
-
Salt
1 щепот.
-
Black pepper
1 щепот.
Cooking
Figure Mistral Jasmine in the cooking bags in boiling water. Cook until tender, about 12 minutes. Then put the rice bags in a bowl. Add a tablespoon of olive oil, mix well.
Open a jar of canned beans, drain in a colander to drain excess liquid.
Squeeze in lemon juice.
The beans pour over the lemon juice.
Add the tahini paste and mash everything into a puree.
Carrots wash, clean. RUB on a small grater.
In a bowl, mix the rice and carrots.
Onion peel and cut into small cubes.
Rice-carrot weight add the onion, bean sauce. Season with salt and pepper. Mix everything and again to stretch.
Baking tray lay a baking paper, grease with vegetable oil. To form the burgers and place them on a baking sheet. Send in a preheated oven (175 degrees). Bake for 20-30 minutes. Remove from the oven and allow to cool slightly.
While baked the burgers, prepare the cucumber-pineapple salsa. Cucumbers wash, dry and cut into cubes.
In a bowl, mix nerezannyh cucumbers and pineapples.
Add tahini paste and lemon juice.
Mint leaves rinse in cold boiled water. Good to dry. And finely chop.
Add the mint to the cucumber mass. Salt and pepper to taste. Mix everything carefully. Put into the refrigerator.
Serve the burgers with a cold salsa.
Or with pineapple rings. Bon appetit!
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