Veggie Patties with Salsa

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Veggie Patties with Salsa

 

2 cups Kellogg's® Special K® cereal -- divided

1 15 oz can kidney beans -- drained

1/3 cup chopped onions

1 clove garlic -- minced

1 cup coarsely chopped mushrooms

1 jalapeno pepper -- minced

1 8 oz can sliced water chestnuts -- drained

1/4 teaspoon salt

1/2 cup whole kernel corn

1/2 cup shredded carrot

2 tablespoons chopped cilantro

1 egg white

1 1/2 cups salsa

Place 1 cup of the KELLOGG'S SPECIAL K cereal, beans, onion and

garlic in food processor bowl. Using metal blade, process about 1

minute or until finely chopped, scraping bowl once. Remove to large

mixing bowl. Place remaining cereal, mushrooms, pepper, water

chestnuts and salt in processor bowl. Process about 1 minute or until

finely chopped, scraping bowl once. Add to bean mixture along with

corn, carrot, cilantro and egg white. Mix well. Using 1/4 cup

measure, portion vegetable mixture into hot nonstick fry pan that has

been coated with cooking spray. Shape into patties about 1/2-inch

thick. Cook over medium-low heat about 3 minutes longer until deep

golden brown and firm. Serve hot with salsa.