Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onion, chopped
1 ts Garlic, minced
2 tb Margarine
1/2 ts Cumin, ground
1/2 ts Ginger, ground
1 c Mushrooms, chopped
1 c Potatoes, cooked, thin
Skinned,
1 c Carrots, diced, 1/4 " pieces
2 tb Cilantro, fresh, chopped
(coriander)
1/3 c Flour
2 lg Eggs, lightly beaten
1 c Whle wheat breadcrumbs, sof
Salt, pepper
1 ts 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 1/3 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), 8.6 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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