Almost Entirely Veggie Burgers
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Almost Entirely Veggie Burgers calories by ingredient
Introduction
Awesome alternative to pricey, boring frozen veggie burgers. Don't be intimidated by the long ingredient list. These are worth it. Awesome alternative to pricey, boring frozen veggie burgers. Don't be intimidated by the long ingredient list. These are worth it.Number of Servings: 8
Ingredients
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* 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 cup
Peppers, sweet, red, 1 cup, diced
Scallions, raw, 6 large, sliced
Mushrooms, fresh, 6 large, diced
Olive Oil, 1 tbsp plus 1 tsp
Salt, .5 tsp
Pepper to taste
Garlic, 2 cloves, minced
Panko Bread Crumbs, 1.5 cup
Cumin, 1 tsp
Directions
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.