Bean and Veggie Patties
Coat a 10-inch nonstick skillet with cooking spray; heat over medium-high. Add the zucchini, carrot, sweet pepper, onion and minced garlic. Cook 5 minutes or until vegetables are tender, stirring occasionally.Advertisement
In a medium bowl combine the egg, garbanzo beans, bread crumbs and sesame seeds; stir in cooked vegetables (mixture will be soft). Shape into six 2 1/2-inch patties (about 1/4 cup mixture each). Coat same skillet with cooking spray. Add patties; cook over medium-high heat 6 minutes or until browned and heated through, turning once.
Meanwhile, for topping, in a small bowl combine the chopped zucchini, chopped tomato, olive oil, vinegar, garlic, salt and oregano. Serve patties with yogurt and topping.
Tip: Shred onion using a coarse grater or the coarse shredding blade of a food processor.
2 fat, 1 1/2 starch, 1 1/2 vegetable, 1 lean protein