Vegetable Garden Sandwiches

• 1 cup shredded zucchini
• 1 1/4 cups soft sourdough breadcrumbs
• 1 cup grated carrot
• 1/2 cup cooked long-grain brown rice (cooked without salt or fat), chilled
• 1/4 cup plus 2 tablespoons (1 1/2 ounces) shredded reduced-fat Swiss cheese
• 1/4 cup finely chopped purple onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped fresh mint
• 1/8 teaspoon pepper
• 1 egg
• 1 egg white
• Vegetable cooking spray
• 2 tablespoons Dijon mustard
• 2 tablespoons reduced-fat mayonnaise
• 8 (1-ounce) slices sourdough bread, toasted
• 4 green leaf lettuce leaves
• 8 tomato slices

1. Press zucchini between paper towels to remove excess moisture. Combine zucchini, breadcrumbs, and next 9 ingredients in a large bowl, mixing well.
2. Shape mixture into 8 (3-inch) patties. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Cook patties 3 minutes on each side or until browned.
3. Combine mustard and mayonnaise; spread evenly on one side of 4 bread slices. Place 1 lettuce leaf and 2 tomato slices on coated side of each bread slice. Top each with 2 vegetable patties and a remaining bread slice. Serve immediately.

zucchini, breadcrumbs, carrot, brown rice, swiss cheese, purple onion, parsley, fresh mint, pepper, egg, egg, vegetable cooking spray, mustard, mayonnaise, bread, green leaf, tomato

Taken from www.myrecipes.com/recipe/vegetable-garden-sandwiches (may not work)