Nutty Rice Veggie Burger | Sweet Potato Fries

Prep time: 20 minutes Cook time: 10 minutes

per serving: 386 calories; 11 grams protein; 23 grams total fat; 4 grams fiber; 3 grams saturated fat; 37 grams carbohydrates; 0 mgs cholesterol; 539 mgs sodium; 11 WW points plus

Vegetarian Lower Calorie

Nutty Rice Veggie Burger


2 cups brown rice cooked

1 white onion chopped

1 teaspoon garlic, minced

2 tablespoons peanut oil divided

1 cup chopped walnuts

1/4 cup Italian parsley

2 carrots grated

2 tablespoon tahini (or sub natural peanut butter)

2 tablespoons tomato juice

1/4 cup cornmeal

4 round deli sandwich rollss


Cook rice according to package directions. In a medium skillet, sautée the onion and garlic in half of the oil until soft, set aside.
In a food processor, pulse the walnuts until fine. Add parsley and continue to process.
In a large mixing bowl, add grated carrot, tahini, onion mixture, tomato juice and cooked rice. Add walnut mixture and form into individual patties.
Gently dust each patty with the cornmeal.
Sautée patties in remaining oil on medium heat for 5 minutes on each side, or until well browned. Serve on sandwich rolls with condiments of choice.

Sweet Potato Fries


4 medium sweet potatoes peeled, cut into 1/2 inch-wide strips

4 tablespoons olive oil

1/2 teaspoon dried thyme

1 teaspoon garlic salt

cooking spray

freshly ground pepper


Preheat oven to 450 degrees.
Spray a large rimmed baking sheet with cooking spray. In a large bowl, toss sweet potatoes with oil, thyme, garlic salt, and pepper to taste. Spread potatoes in a single layer on baking sheet.
Bake until sweet potatoes are tender and golden brown, turning occasionally, about 30 minutes. Transfer sweet potatoes to platter and serve.