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Categories:
celery carrots onion tomato fresh peas fresh basil ground cumin turmeric red pepper baking potatoes egg whites nonfat milk bread crumbs olive oil red pepper
Viewed: 88 - Published at: 7 years agoIngredients
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 1 medium-size tomato, seeded and diced
- 1 cup fresh peas
- 3 tablespoons chopped fresh basil
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 18 teaspoon red pepper flakes
- 1 pound baking potatoes, baked until tender and peeled
- 3 large egg whites
- 3 tablespoons nonfat milk
- 1 cup dried bread crumbs
- Spray of olive oil
- Red pepper coulis (see recipe)
Method
- In a large nonstick skillet, slowly saute celery, carrots, onion and tomato until they are tender.
- Partly cover the pan and, if the tomatoes are not sufficiently juicy, add a dash of water to keep from burning.
- Transfer to a large mixing bowl and add the peas, basil, cumin, turmeric and red pepper flakes.
- Stir and set aside to cool.
- In another bowl, mash the potatoes.
- In small bowl, whisk together egg whites and milk.
- Stir into mashed potatoes until smooth.
- Add remaining vegetable mixture and combine well.
- Form into 12 two-ounce patties.
- Put bread crumbs in shallow pan and lightly coat both sides of patties.
- Spray a large skillet with olive oil spray and saute the patties over medium heat until brown, about 5 minutes each side.
- Serve with red pepper coulis.
