CHUTNEY BURGERS

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Recipe Name: CHUTNEY BURGERS

Servings: 4

Comments:

 

1 Cup(s) Onion, chopped

1 Teaspoon(s) Garlic, minced

2 Tablespoon(s) Margarine

1/2 Teaspoon(s) Cumin, ground

1/2 Teaspoon(s) Ginger, ground

1 Cup(s) Mushrooms, chopped

1 Cup(s) Potatoes, cooked, thin

Skinned,

1 Cup(s) Carrots, diced, 1/4 " pieces

2 Tablespoon(s) Cilantro, fresh, chopped

(coriander)

1/3 Cup(s) Flour

2 Large Eggs, lightly beaten

1 Cup(s) Whle wheat breadcrumbs, sof

Salt, pepper

1 Teaspoon(s) Olive oil

Toasted buns, lettuce,

Tomato, onion slices,

Ginger Banana Chutney, see

Recipe

 

In a 10 to 12 inch nonstick pan cook onion and garlic in margarine

over medium heat, until onion is golden, about 8 minutes. Add cumin

and ginger, stir for about 1 minute. Add mushrooms, potatoes,

carrots, and chopped cilantro, stir often until carrots are tender to

bite, about 7 minutes. Add flour and stir for 3 minutes. Remove from

heat, let cool slightly, and mix in eggs and bread crumbs. Add salt

and pepper to taste. On plastic wrap, shape vegetable mixture into 4

patties, each 1/3 inch thick. Swirl 1 teaspoon oil in a clean 10 to

12 inch nonstick frying pan over medium heat. Place patties in pan, 2

at a time, and cook until deep golden on bottom, 4 to 5 minutes.

Turn, add remaining oil if needed, and brown other side. Spread buns

with chutney and serve burgers with lettuce, tomato, onion, and

cilantro sprigs. Per burger with chutney, without buns: 348 cal (28%

from fat), 8.6 g protein, 11 g fat (4.7 g saturated), 59 g

carbohydrates, 122 mg cholesterol. This is Sunset (Magazine) tasters

favorite vegetable burger

 

 

 

 

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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