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 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.
By 7326cclawson
ketchum, ID
on August 21, 2011
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This was my second time making this recipe. It is so tasty with relish or salsa - or cheese. I feel good about eating this burger!
By helpthisgal
Pittsburgh, PA
on August 16, 2011
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I thought this little veggie burger packed big flavor! Like other reviewers, I, too, used a food processor to really blend the cooked veggies. In place of breadcrumbs, I added a cup of chick pea flour. I used a very hot, cast iron skillet to pan-fry them. Prior to cooking, the consistency of the burger was pretty soft (even after chilling, I could almost spoon them onto the pan, but, once cooked, they firmed-up nicely. I'm wondering if it was the flour that did the trick. My children and my husband just loved them.
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