Rice in cooking bags put in boiling water. Cook until ready, about 12 minutes.
Then put the rice from the bags in a bowl.
Add a spoon of olive oil and mix.
Open a can of canned beans, throw in a colander to drain the excess liquid.
Squeeze lemon juice.
The beans pour over the lemon juice.
Add the tahini paste and mash everything into a puree.
Wash the carrots and peel them.
Grate on a fine grater.
In a bowl, mix rice and carrots.
Peeled onions and cut into small cubes.
To rice and carrot mass add onions, bean puree.
Salt and pepper. Mix everything and knead again.
Lay baking sheet with baking paper, grease with vegetable oil. To form the burgers and place them on a baking sheet.
Send in a preheated oven (175 degrees).
Bake for 20-30 minutes. Remove from oven and allow to cool slightly.
While the burgers are baked, prepare cucumber-pineapple salsa.
Wash, dry and dice cucumbers.
In a bowl, mix the sliced cucumbers and pineapples.
Add tahini paste and lemon juice.
Wash mint leaves in cold boiled water.
Dry well. And finely chop.
Add mint to the cucumber mass.
Salt and pepper to taste.
Mix everything carefully. Put it in the refrigerator.
Serve the burgers with a cold salsa. Or pineapple rings.