|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 8g||29%|
|Total Sugars 4g|
|Vitamin C 16mg||78%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ditch those frozen veggie burgers in favor of this fresh and homemade recipe. If you've ever had latkes or potato pancakes, you know that potatoes absorb the flavors added to them quite well, giving you a savory taste with a satisfying texture that is both crunchy and soft.
1 (15-ounce) can black beans, or 1 2/3 fresh cooked
1 medium carrot, grated
1/2 medium onion, finely chopped
3 medium potatoes, grated
4 large scallions, finely chopped
1 cup corn, fresh, frozen, or canned
1/2 teaspoon garlic salt, to taste
2 tablespoons olive oil, for frying
Gather the ingredients.
Drain the beans, then mash them well with a fork or a potato masher. Add the carrot, onion, potatoes, scallions, corn, and garlic salt, and mix until well combined. The mixture will be thick, and you may want to use your hands to help pull it all together.
Shape the mixture into patties about 1/2 inch thick.
Heat about 2 tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.
Serve on burger buns with your choice of toppings.
- Feel free to spice this vegetarian potato and bean burger recipe up a bit by adding some garlic or seasoned salt.
- Or for a sweeter twist that your vegetarian kids might like, try sweet potatoes instead of regular white potatoes.
More Veggie Burger Recipes: