Veggie Burgers

Veggie Burgers
  • 3 tbsp extra virgin olive oil
  • ½ cup corn kernels
  • 7 mushrooms, diced
  • 3 scallions, diced
  • ½ red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 carrot, grated
  • 1 small potato, grated
  • ¼ cup silken (soft) tofu
  • salt and pepper to taste
  • ½ cup bread crumbs
  1. In a blender or food processor, process tofu until creamy and set aside.
  2. Saute the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes.
  3. Add the garlic and cumin and cook for one more minute.
  4. Remove from heat and add the carrot, potato, tofu, salt and pepper.
  5. Add bread crumbs until the mixture holds together.
  6. You may need a little bit more or less than a half a cup.
  7. Shape the mixture into patties and refrigerate for at least one hour.
  8. Heat remaining two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.
Nutrition Information
Serving size: 1 Calories: 153 Fat: 8 Carbohydrates: 17 Sugar: 2 Sodium: 129 Fiber: 2 Protein: 4


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