| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetables | 3 | Servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 3/4 | c | 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 | ts | Cumin |
| Cayenne pepper | ||
| 1/2 | c | Chopped fresh spinach |
| 1 | Carrot; peeled and grated | |
| 1 | sm | Potato; peeled and grated |
| 1 | Egg white | |
| Salt and pepper | ||
| 1/2 | c | Fresh bread crumbs |
| 1 | c | Plain yogurt |
| 2 | tb | Chopped fresh mint |
| 6 | burgers…2-3 servings. |
INSTRUCTIONS
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. Recipe By : TVFN How to Boil Water Posted to MC-Recipe Digest V1 #226 Date: Thu, 26 Sep 1996 17:43:13 -0500 From: "Jon and Angele Freeman" <[email protected]> NOTES : Show #BW8336
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