Veggie Burgers with a Mexican Twist

Ingredients

• 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 pinch red pepper flakes, or to taste
• ¼ cup all-purpose flour, or more if needed
• ½ teaspoon Cajun seasoning, or to more taste
• 1 pinch red pepper flakes, or more to taste

Step 1

Bring the rice and water to a boil in a saucepan. Once it’s boiling, turn the heat down to medium-low, cover it, and let it simmer until the rice is tender and all the water has been absorbed—this usually takes about 20 to 25 minutes. When the rice is done, stir the corn into it while it’s still warm.

Step 2

Heat a tablespoon of oil in a skillet over medium heat. Add the black beans, chickpeas, and garlic, and cook everything together for about 3 to 5 minutes until it’s heated through and fragrant.

Step 3

In a large bowl, combine the rice and bean mixtures. Stir in the Cheddar cheese, 1/3 cup of flour, and a pinch of red pepper flakes. Mix it all well until you have a thick mixture that holds together when shaped. Then, form the mixture into patties.

Step 4

In a small bowl, mix about 1/4 cup of flour with some Cajun seasoning and another pinch of red pepper flakes. Coat each patty evenly with this seasoned flour mixture.

Step 5

Heat another tablespoon of oil in a skillet over medium heat. Fry the patties for about 5 minutes on each side, or until they’re golden brown and crispy on the outside. Serve warm and enjoy!