Mexicana Veggie Burgers

• 1 cup white rice
• 2 cups water
• 1 (10 ounce) package frozen corn niblets
• 1 tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 clove garlic, minced, or more to taste
• 1/3 cup shredded sharp Cheddar cheese
• 1/3 cup all-purpose flour
• 1 pinch red pepper flakes, or to taste
• 1/4 cup all-purpose flour, or more if needed
• 1/2 teaspoon Cajun seasoning, or to more taste
• 1 pinch red pepper flakes, or more to taste
• 1 tablespoon olive oil

1. Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
2. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
3. Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
4. Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
5. Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

white rice, water, corn niblets, olive oil, black beans, chickpeas, clove garlic, shredded sharp cheddar cheese, flour, red pepper, allpurpose flour, cajun seasoning, red pepper, olive oil

Taken from www.allrecipes.com/recipe/222254/mexicana-veggie-burgers/ (may not work)