Ingredients
1
bag (24 oz) Value Size frozen cauliflower & three cheese sauce
1
can (15 oz) Progresso™ black beans, drained, rinsed
2
tablespoons chopped green onions (2 medium)
1
clove garlic, peeled
1/2
teaspoon salt
2
cups cooked white rice
1
cup coarsely crushed tortilla chips
1/2
cup Progresso™ plain panko crispy bread crumbs
About 6 tablespoons vegetable oil
3/4
cup salsa or pico de gallo
Crema or sour cream, if desired
Preparation
Cook frozen cauliflower as directed on bag; open bag and cool 10 minutes. In food processor, place beans, green onions, garlic, salt and the cauliflower. Cover; process until smooth. Stir in rice and crushed tortilla chips. Shape mixture into 14 patties, each about 1/2 inch thick and 3 inches in diameter, using about 1/3 cup bean mixture for each. Coat patties with bread crumbs. Refrigerate about 1 hour so mixture holds together.
In 12-inch skillet, heat 2 tablespoons oil over medium heat. Cook 4 patties in oil 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding oil as needed.
Serve patties topped with pico de gallo and drizzled with crema.
