VEGETABLE PATTIES

INGREDIENTS:

1 cup finely shredded carrot
1/4 cup cooked brown rice, cooled
1/2 cup shredded part-skim mozzarella cheese
1/3 cup finely chopped onion
1/3 cup chopped dry-roasted unsalted peanuts
1/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1/2 teaspoon ground ginger
1/8 teaspoon ground coriander
2 slightly beaten egg whites
1 tablespoon reduced-sodium soy sauce
Nonstick spray coating
2 English muffins, split
1/2 cup plain low-fat yogurt

DIRECTIONS:

In a large mixing bowl, stir together carrots, cooled rice, cheese, onion,peanuts, bread crumbs, parsley, ginger, coriander, and 1/8 teaspoon pepper.

In a small bowl, stir together egg whites and soy sauce. Add to ricemixture; mix well. Cover and chill for 1 hour or till firm enough tohandle.

Shape chilled rice mixture into four 3/4-inch-thick patties. Spray abaking sheet with nonstick spray coating. Place patties on the bakingsheet.

Broil 4 inches from the heat for 7 minutes. Turn and broil about 2 minutesmore or till set.Meanwhile, toast English muffin halves.To serve, place each patty on an English muffin half. Top with 2 tablespoonsof yogurt.