Vegetable Veggie Burger

by Janet
(Encino, CA)

This veggie burger is healthier and low-fat. It uses just a bit of tofu and lots and lots of veggies to form a high-fiber vegetarian patty. It's good for both vegetarian and vegan diets.

Ingredients:
3 tablespoon olive oil
1/2 cup corn kernels
7 mushrooms, diced
3 scallions (green onions) diced
1/2 red bell pepper, diced
2 cloves garlic, minced
1 teaspoon cumin seeds
1 carrot, grated
1 small potato, grated
1/4 cup soft tofu
salt and pepper to taste
1/2 cup bread crumbs

Preparation:

1. In a blender or food processor, process tofu until creamy and set aside


2. Sautee the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes. Add the garlic and cumin and cook for one more minute


3. Remove from heat and add the carrot, potato, tofu, salt and pepper. Add bread crumbs and mix until the mixture holds together. You may need a little bit more or less than a half a cup


4. Shape the mixture into patties and refrigerate for at least one hour


5. Heat remaining two tablespoons of olive oil in a frying pan and cook each patty until the veggie burgers are done, about 3 minutes on each side


6. Serve in buttered bread bun and topped with your favorite sauce