Ingredients (17)
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olive oil 3 Tbsp.
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corn ¾ cup
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scallions, thinly sliced 2
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chopped red bell pepper ½ cup
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garlic clove, crushed 1
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cumin 1 tsp.
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cayenne pepper 1 dash
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spinach 1 cup
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carrot 1
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black beans ¼ cup
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Hidden Valley® Original Ranch® Dressing, divided 1 cup
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salt and pepper, to taste
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egg white 1
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bread crumbs 1½ cup
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fresh parsley
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cucumber, peeled and diced ¼ - ½
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pita bread rounds 4
Steps (8)
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1In a large skillet heat 1 tablespoon oil over medium heat.
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2Stir in corn, scallions and bell pepper. Cook for 3-4 minutes or until softened but not brown. Add garlic, cumin and cayenne and cook for 30 seconds, stirring constantly.
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3Remove from heat and stir in spinach. Add carrot, beans and ⅓ cup Hidden Valley® Original Ranch® Dressing, stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together.
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4Shape mixture into 8 1-inch disks. Cover and chill for 1 hour.
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5Meanwhile in a small bowl, whisk ⅔ cup Hidden Valley® Original Ranch® Dressing, cucumber and parsley until well combined. Cover and refrigerate.
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6Heat 2 tablespoons olive oil in a non-stick skillet and cook patties until golden brown on each side and warmed through.
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7Place two patties inside pita bread and drizzle with dressing.
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8Add tomatoes and lettuce if desired.
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