4 oz/100 g spinach
2tbsp olive oil
1 leek chopped
2 garlic cloves, crushed
1 1/3 cups chopped mushrooms
10 ½ oz/300 g firm bean curd,
chopped
1 tsp. Chili powder
1 tsp. Curry powder
1 tbsp. Chopped fresh cilantro
1 ½ cups fresh whole wheat bread
crumbs
Wheat rolls
Salad greens
2 large potatoes
2 tbsp all purpose flour
1 tsp. Chili powder
2 tbsp. Olive oil
-
To make the burgers, cook the
spinach in a little boiling water for 2 minutes. Drain thoroughly
and pat dry with paper towels. -
Heat 1 tablespoon of the oil in a
skillet and saute the leek and garlic for 2-3 minutes. Add the
remaining ingredients, except the bread crumbs, and cook for 5-7
minutes until the vegetables are softened. Toss in the spinach and
cook for 1 minute. -
Transfer the mixture to a food
processor/blender and process for 30 seconds until almost smooth.
Transfer to a bowl, stir in the bread crumbs, mixing well, and st
aside until cool enough to handle. Using floured hands, form the
mixture into 4 equal-size burgers. Chill for 30 minutes. -
To make the fries, cut the
potatoes into thin wedges and cook in a pan of boiling water for 10
minutes. Drain thoroughly and toss in the flour and chili powder.
Lay the fies on a cookie sheet and sprinkle with the oil. Cook in a
preheated oven, 400degreesF/200 degrees C, for 30minutes or until
golden. -
Meanwhile, heat the remaining oil
in a skillet and cook the burgers for 8-10 minutes, turning once.
Place in a bun and garnish with romaine lettuce, tomatoes, and
desired condiments. Serve with fries.
Prep Time: 1 hour 15 minutes
Cook Time: 1 hr
Nutrition: Calories 461; Sugars 4g;
Proteins 18g; Carbohydrate 64g; Fat 17g; Saturates 2g
This recipe can be found in the “Cooks
Library: Vegetarian”
