VEGETABLE BURGERS
I just LOVE trying different vegetable burger recipes. They are all just slightly different. This is one I've adapted from a recent edition of the Australian magazine 'Women's Day'. This is a recipe which offers the scope for varying the ingredients to suit individual tastes.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 20m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chickpeas and water into a food processor, and process until the mixture is the consistency of a coarse paste.
- Heat 1 tablespoon of olive oil in a large non-stick pan over a medium heat, and sauté the onion, garlic and leek until they have softened, about 4 minutes; then add the cumin and sauté, stirring, for another minute; then add the chopped spinach for about 1 minute, still stirring, until the spinach begins to wilt.
- In a large bowl, combine the chickpea paste, onion mixture, cheese, carrot, eggs and wheat germ; and season to taste; then shape into 4 even-sized patties.
- Heat the remaining oil in the same pan that was used earlier, and cook the burgers until golden, about 2 minutes on each side; then drain on paper towels.
- Serve in a crispy roll with hummus or tzatziki and salad greens.
Nutrition Facts : Calories 465, Fat 24.2, SaturatedFat 6.5, Cholesterol 123.1, Sodium 610.1, Carbohydrate 46.4, Fiber 8.9, Sugar 2.8, Protein 17.7
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