2 cups cooked garbanzo beans, mashed
1 cup cooked brown rice (short grain is stickier)
½ cup tomato sauce
1 ½ tsp dry mustard
½ cup grated carrots
1 onion chopped fine and dry sautéed
1 tablespoon lemon juice
1 tablespoon garlic powder
1 tablespoon Mrs. Dash Garlic and Herb (opt)
1 teaspoon Chipotle chili powder
1 tablespoon cornstarch, non-GMO
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Preheat oven to 350 degrees.
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In a large bowl, combine the blended garbanzos and rice.
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Add all the other ingredients and mix thoroughly. Form into patties and bake on a nonstick cookie sheet lined with a silicone pad for 30-45 minutes or until the patties are firm.
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Let them cool slightly before removing so they release easily.
This recipe is also good made with green lentils or black beans (black beans are my favorite).
