Directions
Pour about three-quarters of the romano beans into large bowl; mash with fork. Stir in remaining beans along with egg, dry bread crumbs, chili sauce and green onion.
Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 24 hours.)
In nonstick skillet, heat 2 tsp (10 mL) vegetable oil over medium heat; cook patties, turning once, for 10 to 12 minutes or until golden.
Nutritional information
Per serving: about 243 cal, 13 g pro, 5 g total fat (1 g sat. fat), 39 g carb, 7 g fibre, 623 mg sodium. % RDI: 5% calcium, 16% iron, 4% vit A, 7% vit C, 38% folate.
Yield: 4
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