Bean,Rice & Spinach Veggie Burgers

1 Cup Black beans, cooked
1 Cup Red beans, small, cooked
1 Cup Brown Rice, medium grain, cooked
1/4 Cup Green Bell Peppers, chopped
1/4 Cup Red Bell Peppers, chopped
4 Cups Spinach, fresh
2 Cups Wheat flour, all-purpose, unenriched
2 Sprigs Cilantro, fresh
1 tbsp Sea Salt
1 tbsp Black Pepper, ground
1 tbsp Cumin powder
1 tbsp Curry powder
3 cloves Garlic, skin removed
5 tbsp Extra Virgin Olive Oil, add only as needed to pan
6 tbsp Margarine-like spread, Country Crock, add only as needed

Mixture will have a green tint from the spinach. The out side will brown when cooked. This recipe is still under construction. Unsure of how long the mixture will last if you refrigerate or freeze it. Frozen patties can be heated up in the microwave.

Combine vegetables, herbs and seasoning into food processor. Process using the chopping blade until ingredients are finely chopped. Set mix aside. Combine cooked beans and cooked rice into processor using the same blade and process until mixture has a chunky paste like consistency. Place bean and herb mixture with the wheat flour into processor together and blend OR place the mixtures and flour into a large bowl and blend with a wooden spoon. Next heat up 1 tbsp of olive oil and 1 tbsp of margarine in a frying pan over med heat. Using a tbsp or wooden spoon place a portion slightly smaller than a tennis ball into the frying pan. Tapping mixture should help it spread. WARNING: mixture is very super gooey. Check the under side of patties after about 2 minutes. Cook until brown then flip over. Patties start to firm up as they cook but will still remain soft. Continue to cook the rest of the batch and add oil & margarine as needed. Patties can be frozen.

Serving Size: Makes 12 4inch patties

Number of Servings: 12

Recipe submitted by SparkPeople user NRIVERIA.