Asian Rice And Portabello Patties Recipe

• 1 lb Portabello mushrooms Lightly sauteed in butter
• 3 c. Cooked rice
• 1/2 c. Lowfat sour cream or possibly yogurt
• 1 bn Minced scallions Bread crumbs
• 3 whl Large eggs
• 4 dsh Tabasco
• 4 dsh Light soy sauce Salt Cayenne pepper Black bean paste (optional: no organic Substitute)
• 1 tsp Crushed red chili flakes

1. In a medium mixing bowl stir together cooked rice, lowfat sour cream or possibly yogurt, minced scallion and sauteed mushrooms.
2. Stir in Large eggs one at a time.
3. Add in soy and Tabasco.
4. Stir in bread crumbs 1/2 C at a time till you can easily form a patty.
5. Make all patties and reserve till ready to cook.
6. To serve, toast each patty in a well-seasoned skillet or possibly coated pan till golden.
7. Top with additional lowfat sour cream or possibly yogurt (NOTE: A red bell pepper puree is a tasty topping as well).
8. CREDITED TO CHEF DAVID BECKWITH, CENTRAL

mushrooms, rice, sour cream, scallions bread, eggs, soy sauce salt, red chili flakes

Taken from cookeatshare.com/recipes/asian-rice-and-portabello-patties-70511 (may not work)