I accidentally doubled my recipes the last time I made my vegetable jambalaya…so I needed creative ways to use up the extra. I decided to toss in some beans for protein and make a patty! It’s really taste, crisp on the outside and moist inside. Try it out!
1 ½ cups vegetable jambalaya
½ – ¾ cup red kidney beans
1 tablespoon pickled jalapenos (chopped)
¾ cup panko bread crumbs
Extra virgin olive oil
Put the leftover vegetable jambalaya into a large mixing bowl. Drain and rinse the canned kidney beans. Add to the bowl. Add diced jalapenos. Mix to combine. Scoop out about a 1/3 of a cup, or more, of the rice/beans. Form into patties.
Pour the panko out onto a plate. Coat each side of the patty with the panko (makes about 4 rice/bean patties).
Add oil to a large skillet over medium heat – I used 3-4 tablespoons, it just varies depending on the size of your skillet. Add the patties to the hot skillet, cooking until crisp and golden, around 3-5 minutes. Flip and cook 3 minutes more. Serve with ranchero sauce, salsa, or whatever your favorite condiment is. Enjoy!
