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1
cup finely shredded carrots
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3/4
cup cooked brown rice, cooled
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1/2
cup shredded part-skim mozzarella cheese
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1/3
cup finely chopped onion
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1/3
cup chopped dry-roasted unsalted peanuts
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1/4
cup fine dry bread crumbs
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1
tablespoon snipped fresh parsley
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1/4
teaspoon ground ginger
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1/8
teaspoon ground coriander
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2
slightly beaten egg whites
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1
tablespoon reduced-sodium soy sauce
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Nonstick cooking spray
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2
English muffins, split
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1/2
cup plain low-fat yogurt
1. In a large mixing bowl stir together carrots, cooled rice, cheese, onion, peanuts, bread crumbs, parsley, ginger, coriander, and pepper.
2. In a small bowl stir together egg whites and soy sauce. Add to rice mixture; mix well. Cover and chill for 1 or until firm enough to handle.
3. Shape chilled rice mixture into four 3/4-inch-thick patties. Spray a baking sheet with nonstick cooking spray. Place patties on the baking sheet.
4. Broil 4 inches from the heat for 7 minutes. Turn and broil about 2 minutes more or until set.
5. Meanwhile, toast English muffin halves.
6. To serve, place each patty on an English muffin half. Top with 2 tablespoons of yogurt. Makes 4 servings.
- Make Ahead Tip Prepare and chill vegetable mixture up to 24 hours before shaping into patties.
- Servings Per Recipe 4,
- Calories 302,
- Protein (gm) 16,
- Carbohydrate (gm) 39,
- Fat, total (gm) 10,
- Cholesterol (mg) 10,
- Sodium (mg) 338,
- Percent Daily Values are based on a 2,000 calorie diet
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