Ever since i was small, I remember that every birthday party we had a pinata, and my dear mum and her friends used to prepare a real South American banquet with all sorts of delicacies, always including the famous egg and avocado sandwiches. I still prepare them, and everybody eats them with great pleasure, but the recipe has changed a little bit. You know what I mean: it has become a little lighter and healthier.
PREP TIME: 10 min
COOK TIME: 20 min
READY TIME: 30 min
CALORIES: 440 (per serving)
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- 6 eggs, hard-boiled (at least 20 minutes)
- Fresh rye or multigrain bread or little whole-wheat rolls
- 1/2 cup light mayo or soyanese
1 After the eggs are hard boiled, peel them and separate the whites from the yolks.
2 Shred them separately or together as you wish. In a medium bowl, smash the shredded eggs with a fork add some salt, some mayo and work it to create a creamy puree.
Optional: chives, chopped tiny or even 1 white onion, chopped. Take 2 slices of your favorite bread, cover the inside with 2 slices of iceberg or romaine lettuces, and add the delicious and creamy egg filling. Enjoy!
Total Fat: 27.0g
BLACK BEAN BURGERS
- 2 cup cooked black beans
- 2 cup chopped onion
- 2 cup chopped red bell pepper
- 1 cup chopped green pepper
- 4 garlic cloves, minced
- 2 tsp grated fresh ginger
- 1 cup cooked brown rice
- 1/2 tsp ground coriander
- 1/2 tsp ground allspice
- Salt and pepper to taste
- 1/4 tsp ground red pepper
- 2/3 cup dry breadcrumbs
1 Make an adobo of onions, garlic, peppers and ginger, sauteing for 8 minutes, stirring constantly.
2 Add the spices. Blend in the food processor or blender with a little of water.
3 Add to the rice, breadcrumbs, and black beans; mix well.
4 Divide mixture into 4 portions; Cook in a large nonstick skillet for about 5 minutes, until brown.