1 16 oz can of black beans or pinto beans
1 egg
1/2 cup leftover cooked rice
1/4 onion, diced
2 Tbsp fresh cilantro (or basil) chopped
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
1 tsp olive oil
optional -- sea salt and black pepper

Place beans in a bowl and mash with a fork until chunky. Crack the egg into a separate large mixing bowl and mix with fork. Add the beans to the egg and all the remaining ingredients and mix well -- go ahead and use your hands; its easier. Divide into 6-8 portions and shape into mini patties. You can freeze the uncooked patties for later use or cook in a skillet for about 4 minutes on each side. These patties can be broken up into a pita pocket with lettuce, tomato, avocado or served alone with salsa or guacamole or tzatziki sauce.


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