Chutney Veggie burgers
Cristy Clarke
ingredients
- 1 cup chopped onion
- 1 tsp minced garlic
- 2 Tbsp butter
- 1/2 tsp ground cumin
- 1/2 tsp ground ginger
- 1 cup coarsely chopped mushrooms
- 1 cup coarsely chopped, cooked, thin-skinned potatoes
- 1 cup carrots, diced in 1/4 inch pieces
- 2 Tbsp chopped fresh cilantro
- 1/3 cup all-purpose flour (can use whole wheat flour)
- 2 large eggs, lightly beaten
- 1 cup soft whole-wheat bread crumbs
- salt and pepper
- 1-2 tsp oil
- toasted buns or bread
- chutney (any kind - your choice!)
- lettuce, tomato, red onion slices, extra cilantro
directions
- 1
In a 10-12 inch nonstick frying pan over medium heat, cook onion and garlic in butter, stirring often, until onion is golden, about 8 minutes. Add cumin and ginger; stir for 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 then mix in eggs and bread crumbs. Add salt and pepper to taste.
- 2
On plastic wrap, shape vegetable mixture into 4 patties. Swirl 1 tsp of oil in a clean nonstick frying pan over medium heat. Place patties in pan and cook until deep golden on bottom, 4-5 minutes. Turn, add remaining oil if needed, and brown other side.
- 3
Spread buns with chutney and serve burgers with lettuce, tomato, onion, and cilantro.
Source: makes 4 burgers
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