Almost Entirely Veggie Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Tofu, soft, 1 cup * Zucchini, 1 medium, grated * Carrots, raw, 1 large, grated * Potato, raw, 1 medium, grated * Egg, fresh, 1 large (remove) * Yellow Sweet Corn, Canned, 1 cupPeppers, sweet, red, 1 cup, dicedScallions, raw, 6 large, slicedMushrooms, fresh, 6 large, dicedOlive Oil, 1 tbsp plus 1 tspSalt, .5 tspPepper to tasteGarlic, 2 cloves, mincedPanko Bread Crumbs, 1.5 cupCumin, 1 tsp
Sautee mushrooms in 1 tsp olive oil. Cool.
Sautee scallions, corn and red pepper in tbsp olive oil, 5 minutes. Add cumin and garlic, stir and cook 2 minutes more. Cool.
Combine tofu, egg, salt, pepper and mushrooms in blender, food processor or (my favorite) in a bowl using a stick blender.
Add corn mixture to tofu mixture. Add breadcrumbs until mixture is thick enough to be formed into patties. This may require more than 1.5 cups. I like panko bread crumbs because they absorb moisture better than finer crumbs.
Form patties and lay them on a baking dish (the calorie count for the recipe is for 8 large patties, but you could easily get 10-12 from this recipe). Refrigerate for at least an hour. Patties can be frozen at this point -- freeze completely on the baking dish so they hold their shape, then wrap tightly in plastic wrap or baggies.
To cook, coat a large pan with cooking spray and fry over medium high heat until crispy on the outside and cooked through - about 4 minutes per side.
Number of Servings: 8
Recipe submitted by SparkPeople user EMI101908.
Sautee scallions, corn and red pepper in tbsp olive oil, 5 minutes. Add cumin and garlic, stir and cook 2 minutes more. Cool.
Combine tofu, egg, salt, pepper and mushrooms in blender, food processor or (my favorite) in a bowl using a stick blender.
Add corn mixture to tofu mixture. Add breadcrumbs until mixture is thick enough to be formed into patties. This may require more than 1.5 cups. I like panko bread crumbs because they absorb moisture better than finer crumbs.
Form patties and lay them on a baking dish (the calorie count for the recipe is for 8 large patties, but you could easily get 10-12 from this recipe). Refrigerate for at least an hour. Patties can be frozen at this point -- freeze completely on the baking dish so they hold their shape, then wrap tightly in plastic wrap or baggies.
To cook, coat a large pan with cooking spray and fry over medium high heat until crispy on the outside and cooked through - about 4 minutes per side.
Number of Servings: 8
Recipe submitted by SparkPeople user EMI101908.
Nutritional Info Amount Per Serving
- Calories: 152.0
- Total Fat: 4.7 g
- Cholesterol: 26.6 mg
- Sodium: 212.2 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.6 g
- Protein: 5.2 g
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