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

Non stick 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 rice mixture; mix well. Cover and chill for 1 hour ot till firm enough to handle.

Shape chilled rice mixture into four 2 cm thick patties. Spray a baking tray with non stick spray coating. Place patties on the tray.

Broil 10cm from the heat for 7 minutes. Turn and broil about 2 minutes more or till set. Meanwhile, toast english muffin halves.

To serve, place each patty on an english half. Top with 2 tablespoons of yoghurt.