chutney burgers

Categories
Vegetarian
California
Main dish
Yield
4 Servings
MeasureIngredient
1 cup Onion, chopped
1 teaspoon Garlic, minced
2 tablespoons Margarine
½ teaspoon Cumin, ground
½ teaspoon Ginger, ground
1 cup Mushrooms, chopped
1 cup Potatoes, cooked, thin
  Skinned,
1 cup Carrots, diced, 1/4 " pieces
2 tablespoons Cilantro, fresh, chopped
  (coriander)
⅓ cup Flour
2 larges Eggs, lightly beaten
1 cup Whle wheat breadcrumbs, sof
  Salt, pepper
1 teaspoon Olive oil
  Toasted buns, lettuce,
  Tomato, onion slices,
  Ginger Banana Chutney, see
  Recipe

In a 10 to 12 inch nonstick pan cook onion and garlic in margarine over medium heat, until onion is golden, about 8 minutes. Add cumin and ginger, stir for about 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, and mix in eggs and bread crumbs. Add salt and pepper to taste. On plastic wrap, shape vegetable mixture into 4 patties, each ⅓ inch thick. Swirl 1 teaspoon oil in a clean 10 to 12 inch nonstick frying pan over medium heat. Place patties in pan, 2 at a time, and cook until deep golden on bottom, 4 to 5 minutes.

Turn, add remaining oil if needed, and brown other side. Spread buns with chutney and serve burgers with lettuce, tomato, onion, and cilantro sprigs. Per burger with chutney, without buns: 348 cal (28% from fat), 8⅗ g protein, 11 g fat (4.7 g saturated), 59 g carbohydrates, 122 mg cholesterol. This is Sunset (Magazine) tasters favorite vegetable burger. See recipe for Ginger Banana Chutney to go with burgers.

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