- 1/2 cup rice
- 1 can (15 oz.) pinto beans, rinsed and drained
- 1 egg
- 1/4 cup almond flour
- 2 tbs. dried onion
Cook the rice in 1 cup of water. While it cooks, put the beans in a food processor until blended, and then add the rest of the ingredients. When the rice is cooked, combine it with the bean mixture. Form into 4 balls, and cook one at a time in a skillet (on high) with about 1 tbs. of evoo. Cook 3 minutes per side.