Elaine Kwedder of Shenandoah, Pa., was looking for a recipe for a homemade veggie burger. Amanda Milewski of Eldersburg sent in a recipe she cut out from a parenting magazine some years ago and makes on a regular basis. She says that her family finds that the burgers are a more flavorful alternative to the store-bought frozen veggie burgers they have tried.
Milewski says that sometimes she preps all the ingredients earlier in the day or even the night before and stores them in ziplock bags in the fridge. That way the burgers are a snap to prepare even during a weeknight dinner rush. When served with the accompanying yogurt sauce, these burgers are a tasty and healthful alternative to an ordinary burger.
Veggie Burgers With Yogurt Sauce
Makes 6 burgers
1 egg, slightly beaten
1 carrot, peeled and grated
1 onion, finely minced
1 sweet potato, peeled and grated
1 cup flour
1 teaspoon baking powder
salt and pepper to taste
1/2 cup plain yogurt
1/4 cup ketchup
2 tablespoons pickle relish
2 to 3 tablespoons vegetable oil
In a large bowl, combine the egg, carrot, onion, sweet potato, flour and baking powder. Add salt and pepper to taste. Form the mixture into six 5- to 6-inch patties and set aside.
Prepare the yogurt sauce: In a small bowl, combine yogurt, ketchup and relish. Set aside. In a large skillet, heat the oil until very hot. Saute the burgers for 4 minutes per side, until golden brown. Remove the burgers to plates or set on buns and serve with yogurt sauce.
Per serving: 189 calories, 5 grams protein, 6 grams fat, 1 gram saturated fat, 30 grams carbohydrate, 2 grams fiber, 36 milligrams cholesterol, 257 milligrams sodium
Rosemary Smith of Abingdon is looking for a recipe for the crab fluff that the Yorkshire restaurant, once located at York Road and Belvedere Avenue, used to make.
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The nutritional analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.