Tablespoon Olive Oil, divided
1/2 Cup Minced Onion
1/2 Cup Minced Green Pepper
1/2 Cup Minced Carrot
1/2 Cup Minced Celery
1 (19 0z.) Can Cannelloni Beans
2 Eggs, lightly beaten
2/3 Cup Seasoned Dried Bread Crumbs
1/2 Cup Chicken Broth
Save time and use a food processor to mince your vegetables. In a
large nonstick skillet, heat 1/4 Cup of chicken broth. Add onion,
pepper, carrot and celery; cook over medium heat, stirring
occasionally, until veggies are soft and moisture has evaporated.
You may need to add a little more broth if your veggies aren't soft.
Set aside to cool slightly. Mash beans (again the food processor
will speed this up). Place in a medium bowl and add eggs. Mix well.
Add bread crumbs and veggie mixture; mix until thoroughly combined.
Shape into 8 equal patties, cover and refrigerate until chilled, at
least 20 minutes. In same skillet, heat 1 1/2 teaspoons of oil. Add
4 patties, sprinkle with garlic powder, and cook over medium heat,
turning once, until browned on both sides, and heated through.
Remove patties to plate; keep warm. Repeat with the remaining 1 1/2
teaspoons of oil and the last 4 patties. Serve on light buns for
Per Serving: 132 Calories; 3g Fat (23.5% calories from fat); 6g
Protein; 19g Carbohydrate; 4g Dietary Fiber; 47mg Cholesterol; 470mg
Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable;
1/2 Fat. WWP: 2 (www.AimeesAdventures.com)