Antonia’s Beet Burgers

Prepare 2 cooked cups brown rice (this recipe is also good for using up leftover rice). Sauté one large shallot with salt, olive oil, one minced Serrano pepper, and half cup sunflower seeds. Grate 1 bunch beetroots – about two to three cups when grated (you can also use carrots if you have some). Mix everything together with 2 to 4 eggs (enough to make the rice, sautéed veggies and nuts, and raw grated veggies stick together and feel just a little wet/sticky to the touch. Add ½ to 1 cup garbanzo flour and ½ to 1 cup whole wheat flour as a binding agent. Shape into patties and cook at medium heat on an oiled skillet, turning until patties are brown on both sides and cooked through; you may also bake or broil the patties in the oven. This recipe makes a lot of ‘burgers’, but they last in the fridge for several days once cooked, andalso freeze well. We reheat them in the toaster oven.