Veggie Burgers Ii Recipes
VEGGIE BURGERS
"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."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 burgers.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 57 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 63mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
VEGGIE BURGERS II
Make and share this Veggie Burgers II recipe from Food.com.
Provided by Wendys Kitchen
Categories Vegan
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Add lentils to pan of boiling water and cook uncovered for 10 minutes or until just tender; drain.
- Heat the oil in a pan and cook onion and garlic until softened. Add zucchini and carrot and cook for 2-3 minutes.
- Combine remaining ingredients except cubed breadcrumbs with cooked ingredients.
- Shape into patties and toss in cubed breadcrumbs.
- Heat oil in a frying pan and cook the lentil patties for approximately 1 to 2 minutes on both sides or until crisp and golden.
Nutrition Facts : Calories 275.3, Fat 9.7, SaturatedFat 1.5, Sodium 276, Carbohydrate 38.5, Fiber 5.9, Sugar 4.9, Protein 9.7
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