Veggie Burger (Peak)

By Nitaj3

Ingredients

• Potato and Veggie Burger
• Metric Ingredient Imperial
• 45 ml olive oil 3 tbsp
• 175 ml corn 3/4 cup
• 6 mushrooms, finely chopped 6
• 2 green onions, finely chopped 2
• 1/2 red pepper, finely chopped 1/2
• 1 clove garlic, finely chopped 1
• 5 ml cumin 1 tsp
• dash cayenne pepper dash
• 125 ml fresh spinach, chopped 1/2 cup
• 1 carrot, peeled & grated 1
• 1 small potato, peeled & grated 1
• 1 egg white 1
• salt & pepper to taste -
• 125 ml fresh bread crumbs 1/2 cup
• 250 ml plain yogurt 1 cup
• 25 ml fresh mint, chopped 2 tbsp

Preparation

Step 1

In a large skillet; heat 1 tablespoon (15 ml) oil over medium-high heat. Stir in corn, mushrooms, green onions and pepper. Cook for 3 to 4 minutes. Add garlic, cumin, 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 burgers and place on a plate. Chill for 1 hour.
Heat 2 tablespoons (30 ml) olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl; mix together yogurt and mint and serve with burgers.

Serves 2