Ingredients
- 3 tablespoons olive oil
- 3/4 cup fresh corn kernels or frozen, thawed
- 6 mushrooms, finely chopped
- 2 scallions, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon cumin
- Dash cayenne pepper
- 1/2 cup chopped fresh spinach
- 1 carrot, peeled and grated
- 1 small potato, peeled and grated
- 1 egg white
- Salt and pepper
- 1/2 cup fresh bread crumbs
- 1 cup plain yogurt
- 2 tablespoons chopped fresh mint
Directions
In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint
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By jim_sharon_12174467
Colorado Spring...
on June 15, 2012
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This recipe is very good. I made the following changes. In place of the spinach, kale was used. I used egg beaters in place of the egg white, and used seasoned salt instead of plain salt. In addition to the fresh bread crumbs, I used oatmeal to make it more binding. Since neither of us care for mint, cilantro was used in its place. Also added 1/2 a slice of cheese and topped it with lettuce and tomato.
By two finns
boston, MA
on March 03, 2012
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Very good. I pulsed the corn, pepper, mushrooms and scallions in the food processor as suggested before cooking. I also used about 1 cup of panko. I cooked about 7-9 minutes per side on med-high and topped with cheese for last two minutes. Served on whole wheat buns with fresh spinach, balsamic roasted red onions and reduced-fat monterrey jack. I will definitely make again. p.s. I would like to add peppadews in place of red pepper next time.
By bbadem_1595818
Oconto, WI
on January 09, 2012
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OMG! So good, I couldn't believe it. Have a taco taste. Based on some of the reviews, I used sweet potato, put them in the food processor and extra bread crumbs to firm up. I, also, coated a cookie sheet with olive oil and put them in the oven. I will make again. Better than the Lentil and Barley ones, but they were good, too.
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