Fwd: [sept98recipes] Tex-Mex Veggie Burgers

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* Exported from MasterCook *

 

Tex-Mex Veggie Burgers

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 can can whole kernel corn -- (151/4 oz.)

drained, 1/2 cup liquid reserved

1/2 cup plus 1 tbs. cornmeal

1/2 cup finely chopped onion

1/3 cup finely chopped red bell pepper

1/2 tsp. grated lime peel -- (1/2 to 1)

1/4 cup cooked white rice

3 tbs. chopped cilantro

4 tsp. diced jalapeno chile

1/2 tsp. salt

1/2 tsp. ground cumin

Nonstick vegetable oil spray

4 flour tortillas -- preferably lard-free

Light sour cream and bottled salsa

 

Blend 1/2 cup corn kernels and 1 tablespoon cornmeal in food

processor until moist clumps form. Add 3/4 cup corn kernels; process

10 seconds (reserve remaining corn for another use). Transfer mixture

to a heavy nonstick skillet or saucepan. Add 1/2 cup corn liquid,

remaining 1/2 cup cornmeal, onion, bell pepper and lime peel. Cover

and cook over very low heat until thick and firm, stirring often,

about 12 minutes. Mix in rice, cilantro, jalapeno, salt and cumin.

Drop 1/4 of mixture onto each of four pieces of foil. Press pieces

into 3/4-inch-thick patties. Let stand until completely cool.

 

Prepare a grill with medium coals, coating grill rack with nonstick

cooking spray, or spray a nonstick skillet over medium heat. Peel off

foils and cook patties about 5 minutes per side. Serve on warm

tortillas with sour cream and salsa. Makes 4 servings.

 

Jamie Rahm <craftncook on clipping-cooking

 

Source:

" 11 July 1999 / The Owensboro Messenger-Inquirer "

 

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Per serving: 260 Calories (kcal); 5g Total Fat; (18% calories from fat); 7g

Protein; 45g Carbohydrate; 0mg Cholesterol; 613mg Sodium

Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0