Frank's Recipes! Low Fat Tex Mex Veggie Burgers (high fiber)

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Low Fat Tex Mex Veggie Burgers (high fiber)

We pan-fried the patties in a nonstick skillet, which worked fine.

1 (15 1/4-ounce) can whole kernel corn, drained, 1/2 cup liquid reserved
1/2 cup plus 1 tablespoon cornmeal
1/2 cup finely chopped onion
1/3 cup finely chopped red bell pepper
1/2 to 1 teaspoon grated lime peel
1/4 cup cooked white rice
3 tablespoons chopped cilantro
4 teaspoons diced jalapeno chile
1/2 teaspoon salt
1/2 teaspoon ground cumin
Nonstick vegetable oil spray
4 flour tortillas, preferably lard-free
Light sour cream and bottled low-fat 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.

Calories 260 Fat 2.4 Carbs 50.9 g Sodium 579 mg Fiber 5.7 g.