3/4 cup zucchini chopped to kernel
size, or corn kernels
6 mushrooms, chopped
1 yellow onion, chopped, or
2 scallions, chopped
1/2 red bell pepper, chopped
1 clove garlic, chopped
1 teaspoon cumin
dash cayenne pepper
1/2 cup spinach, chopped
1 carrot, peeled and grated
1 small potato, peeled, grated
1 egg white or egg white
substitute
salt and pepper
1/2 cup crumbs from fresh lowiodine
bread (see recipes in
this cookbook)
Heat 1 Tablespoon oil over medium-to-high
heat. Stir in zucchini (or corn), mushrooms, onions
(or scallions), and bell pepper. Cook for 3-4
minutes. Add garlic, cumin, and cayenne and cook
for 30 seconds. Remove from heat and combine in a
bowl with spinach. Add carrot and potato and stir to
combine. Add egg white and season with salt and
pepper. Stir in enough bread crumbs so the mixture
holds together. Shape it into 6 disks on a plate and
chill for 1 hour.
Heat 2 Tablespoons oil in skillet and cook burgers
until golden on each side. Enjoy!
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