Valley Vegie Burgers
| Yield: | 6 Servings |
| Categories: | Vegetables |
| 1 | c | Finely chopped onion |
| 1 | tb | Minced garlic |
| 1 | c | Finely diced carrots |
| 1/2 | ts | Minced serrano chili |
| 1/2 | ts | Ground ginger |
| 1 | ts | Ground cumin |
| 1 | c | Chopped; roasted eggplant, including skin |
| 1 | c | Chopped; unpeeled, firm-cooked red potatoes |
| 1 | c | Coarsely grated zucchini; squeezed dry in a clean towel |
| 3 | tb | Chopped fresh cilantro |
| 2 | tb | Whole wheat flour |
| 1 | Egg; lightly beaten (egg substitute) | |
| 1 | c | Soft; whole wheat bread crumbs |
| Freshly ground pepper to taste |
Advertisement