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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Time does not include 1 hour chilling time. I am going to try substituting cooked wild rice for the breadcrumbs. Ingredients:
3 tablespoons olive oil |
3/4 cup fresh corn kernels |
6 mushrooms, finely chopped |
2 scallions, finely chopped |
1/2 red bell pepper, finely chopped |
1 garlic clove, finely chopped |
1 teaspoon cumin |
1 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 breadcrumb |
Directions:
1. In a large pan heat 1 tablespoon oil over medium high heat.
2. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes.
3. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach.
4. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper.
5. Stir in enough bread crumbs so that the mixture holds together.
6. Shape mixture into 6 disks and place on a plate. Chill for 1 hour.
7. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side.
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