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Potato Edamame Veggie Burgers

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Print Recipe
Potato Type: Petite
Cuisine: American
Prep Method: BoiledPan Fried

Dish

Main Dish

Prep Time

25 Mins

Cook Time

20 Mins

Serving

Serves 4 burgers

Ingredients

  • 1 lb. petite yellow potatoes, roughly chopped (about 2 1/4 cups)
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup cooked edamame
  • 2 Tablespoons grated Parmesan cheese
  • 1 egg
  • 1 garlic clove, minced
  • 4 Tablespoons whole wheat breadcrumbs or panko
  • 1 Tablespoon olive oil
  • 4 whole-grain hamburger rolls
  • Optional toppings: tomato, lettuce, avocado

Preparation

  1. Place potatoes and salt in a large pot. Cover potatoes with cold water. Bring to a boil. Once boiling, reduce to medium heat to a simmer. Cook for about 8 minutes or until the potatoes are fork tender. Drain and add the potatoes back into the pot. Set aside and cool down for 5 minutes.
  2. Add potatoes and edamame to a large bowl. Mash with a potato masher (it’s ok if the edamame isn’t completely mashed and that there are some potato chunks.
  3. Mix in Parmesan cheese, egg and garlic. Stir well or use your hands to incorporate. Mix in breadcrumbs.
  4. Form 4 large patties (about 3 1/2-inches in diameter.) Chill in the refrigerator for 15 minutes.
  5. Add oil to a large skillet over medium heat. Fry for 5 minutes per side or until golden brown. Serve in hamburger buns and toppings as you wish.

Notes

Nutritionals are for 1 burger.

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Recipe By: Teaspoon of Spice (Deanna Segrave-Daly)

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Nutrition Facts Per Serving

Calories

340

Fat

9g

Sodium

442mg

Cholesterol

48mg

Vitamin C

20mg

Carbohydrates

54g

Fiber

5g

Protein

13g

Potassium

19mg

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