Mexicana Veggie Burgers

Ingredients

• 1 cup white rice
• 2 cups water
• 1 package frozen corn niblets , 10 ounce
• 1 tablespoon olive oil
• 1 can black beans , 15 ounce
• 1 can chickpeas , 15 ounce
• 1 clove garlic , minced, or more to taste
• 0.33 cups shredded sharp Cheddar cheese
• 0.33 cups all-purpose flour
• 1 pinch red pepper flakes , or to taste
• 0.25 cups all-purpose flour , or more if needed
• 0.5 teaspoons Cajun seasoning , or to more taste
• 1 pinch red pepper flakes , or more to taste
• 1 tablespoon olive oil

Instructions

1. 1

   Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.

2. 2

   Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.

3. 3

   Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.

4. 4

   Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.

5. 5

   Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.