Ingredients
- 3 tablespoons essential olive oil
- 3/4 cup fresh corn kernels or frozen, thawed
- 6 mushrooms, finely chopped
- 2 scallions, finely chopped
- 1/2 red bell pepper, finely chopped
- 1 clove garlic clove, finely chopped
- 1 teaspoon cumin
- Dash red pepper cayenne
- 1/2 cup chopped fresh green spinach
- 1 carrot, peeled and grated
- 1 small potato, peeled and grated
- 1 egg white-colored
- Pepper and salt
- 1/2 cup fresh bread crumbs
- 1 cup plain yogurt
- two tablespoons chopped fresh mint
Directions
Inside a large skillet heat 1 tablespoon oil over medium high temperature. Stir in corn, mushrooms, scallions. and bell pepper. Prepare for several-4 minutes. Add garlic clove, cumin and cayenne and prepare for thirty seconds. Remove from heat and stir in green spinach. Add carrot and potato and stir to mix. Add egg white-colored and season with pepper and salt. Stir in enough bread crumbs so the mixture holds together. Shape mixture into 6 disks and put on the plate. Chill for one hour.
Heat two tablespoons essential olive oil in non-stick skillet and prepare veggie burgers until golden on every side. In a tiny bowl mix together yogurt and mint
Recipe Thanks to Food Network Kitchens
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