"We created these quick vegetable patties to use up some of our garden bounty," relates Mary James from Port Orchard, Washington. "To suit your family's tastes, include more of the vegetables you like and leave out the ones you don't for a specialty sandwich that's all your own."
- 1 small zucchini, grated
- 1 medium uncooked potato, peeled and grated
- 1 medium carrot, grated
- 1/4 cup grated onion
- 3/4 cup egg substitute
- Pepper to taste
- 12 slices whole wheat bread, toasted
- Sliced red onion and lettuce leaves, optional
- In a large bowl, combine the first six ingredients. Pour about 1/2 cup batter onto a hot griddle lightly coated with cooking spray. Fry for 2-3 minutes on each side or until golden brown. Serve on toasted bread with onion and lettuce if desired. Yield: 6 burgers.
Originally published as Veggie Burgers in Quick Cooking July/August 2000, p20
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Veggie Burgers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review