Vegetable Burger

Without the bun, the calories reduce down to only 182 calories per serve. If you want at least some of the bun, try removing the top and just eat the base, like an open sandwich.

Ingredients

• 4 multigrain rolls
• Lettuce
• 2 tomatoes, ripe, sliced thickly
• Cooking spray

Patty

• 1 large carrot, grated
• 1 large zucchini, grated
• 2 cups (100g) cabbage, wombok/Chinese, sliced finely or grated
• ½ onion, grated
• ½ cup peas and corn

Batter

• 1 egg
• 1 cup plain flour
• 2 tsp. Dijon mustard
• 1 tsp. seeded mustard
• 1-2 cloves crushed garlic
• 1 cup water
• Salt & pepper to taste

Method

1. Place all your patty ingredients into a large mixing bowl, mix with your hands and season with salt and pepper. Set aside.
2. In another mixing bowl place flour then egg and water. With a whisk stir into a batter. Add both mustards, garlic, and season with salt and pepper. Mix until all combined.
3. Now place your sliced/grated vegetables into the liquid bowl and mix.
4. Heat a non-stick frypan, sprayed with cooking spray. You can cook one at a time or if you have a large frypan all four at once. Divide mixture (it is a wet mixture) and place into pan. Cook each side for approx 3-4 mins each side.
5. Dress your buns with the lettuce and tomato then place patty on top. Optional extra - tomato relish, low fat mayo, slice of cheese or sliced avocado, however these are not included in the nutritionals.