This recipe makes a large batch that freezes well for quick and easy future meals.
Ingredients:
2c potatoes, mashed
2tbsp "fat-free" sour cream (0.3%g fat/2tbsp)
1tbsp 0% fat free skim milk
1 1/2 c 0% fat basmati rice
Handful fresh chives, chopped
Handful fresh basil, chopped
Small handful fresh sage, chopped
1 can corn, drained
400g haddock (0% fat), blended
6 Egg whites
1/2c rice flour (0% fat)
Preparation:
Boil potatoes until soft. Add sour cream and skim milk and mash until smooth.
Cook rice then mix into potatoes.
Add chives, basil, sage and rice flour mix well.
Once cool enough add egg whites and thoroughly combine. If the whites are added when mixture is still hot they will solidify. I usually cook the potatoes and rice the night before so they are chilled and ready the following day.
Measure out 1/4c and shape into burgers.
Cook at 350F for approximately 45 minutes.
Garnish as desired, serve and enjoy!
All jazzed up on some 0% fat bread
Close up
コメント