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Add a photoServings: 8
Ingredients
- 3/4 c. Lentils
- 1 x Sweet potato
- 10 x Fresh spinach leaves, to 15
- 1 c. Fresh mushrooms
- 3/4 c. Bread crumbs
- 1 tsp Tarragon
- 1 tsp Garlic pwdr
- 1 tsp Parsley flakes
- 3/4 c. Long grain rice
Directions
- A very easy & tasty vegetarian burger taken from Vegetarian Times Mag Aug 93 issue with a few of my own additions. Cook rice until cooked and slightly sticky(white rice, I use basmati will take approx 20 minutes ), & lentils until soft. Cold slightly. Finely mince a medium sweet potato that has been peeled and cook till soft. Cold slightly. Finely chop the mushrooms.
- Spinach leaves should be rinsed and finely shredded. Mix all ingredients and spices together adding salt & pepper to taste.(Nutrition values won't reflect added salt content). Refrigeratein the refrigerator 15-30 minutes. Form into patties and saute/fry in pan or possibly can be done on a vegetable grill on an outdoor grill. Make sure to grease or possibly spray pan with Pam as these burgers will tend to stick.
- Note: any added oil or possibly fat won't show up in the
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 8 servings | |
| Calories 186 | |
| Calories from Fat 9 | 5% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 104mg | 4% |
| Potassium 429mg | 12% |
| Total Carbs 35.85g | 10% |
| Dietary Fiber 7.2g | 24% |
| Sugars 1.84g | 1% |
| Protein 8.5g | 14% |
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