Prep 8 mins
Cook 6 mins
These burgers are a nice change from the beef. They taste delicious! Put them on toast, buns, or just on a plate. Serve with your favorite garnish.
- 1 small zucchini, grated
- 1 medium raw potato, grated (peel if you wish)
- 1 medium carrot, grated
- 59.14 ml grated onion
- 177.44 ml egg substitute
- salt and pepper
- Combine all ingredients in a bowl.
- Mix well.
- Pour 1/2 cup batter on hot griddle lightly coated with cooking spray.
- Fry for 3 minutes each side.
I have been looking for a good veggie burger recipe and decided to try yours. I wasn't sure how well they would stay together but as it turns out, they held together quite well. I added some dried thyme. Very easy to make and DH and I liked them very much. Thanks for a low fat-low cal burger recipe.
Excellent-I did not have egg sub so I used 2 eggs and found I needed to add a touch of wheat germ to bind-my fault. Erin loved these, and since they are soooo quick and easy to make we now have a new summer favorite! Thanks Inez!!!
I am always on the look-out for new vege burger recipes and I enjoyed this one. Added a teaspoon crushed grlic (couldn't help myself) and some fresh basil. I used only 1 large fresh egg to bind.