Middle Eastern Cannellini Patties
Cook one cup of cannellini beans in the crockpot for a few hours until soft.
In a saucepan, cook 1/2 cup brown rice, to make one cup cooked. Drain.
Saute´a chopped onion and bell pepper in 4 teaspoons olive oil. Turn heat down and add a garlic clove (or more) which has been put through a press. Cook for a little while. Put aside.
When beans are done, drain off water, and put the beans through the food processor. Then add rice and mix together for a short time. If you don't have a food processor, you could mash the beans with a fork or potato masher, and just stir in the rice.
Put beans and rice into a bowl and add:
the vegetables and 1/2 cup chopped fresh parsley.
1 Tablespoon fresh lemon juice.
1/2 cup flour.
Lightly whisk an egg and add to mixture.
Heat a griddle to 350º F. and spray with cooking spray. If you don't have a griddle, you could use an electric fry pan, or cook them on the stovetop in a frying pan.
Using a measuring cup (you choose size - I used 1/3 cup), scoop out mixture and flatten it on the griddle with the bottom of the cup.
This makes enough for supper and a couple lunches for Tom to take to school.
We had leftover homemade tomato sauce so topped the patties with it. Tom also used tamari.
Note: the recipe called for cumin, but I decided not to use it this time.