Soy and vegetable pita burgers

Cooking Vegetarian Soy and vegetable pita burgers

Meet the ultimate vegetarian patty. Perfect for filling pita breads or burgers.

Lables: High fibre Low kilojoule Lower gi Vegetarian Fish free Lactose free Milk free Shellfish free
  1. Heat 1 teaspoon oil in a non-stick frying pan over medium-high heat. Add cumin, coriander and onion. Cook, stirring, for 2 to 3 minutes or until fragrant. Remove from heat. Place beans in a bowl. Mash until almost smooth.
  2. Add cumin mixture, zucchini, carrot, egg and breadcrumbs to beans. Stir to combine. Using 2 tablespoons mixture per ball, roll into 8 balls. Flatten slightly. Place on a plate. Cover. Refrigerate for 15 minutes, if time permits.
  3. Heat remaining oil in a frying pan over medium-high heat. Cook patties for 3 to 4 minutes each side or until golden and cooked through.
  4. Fill each pita half with salad, tomato and 1 patty. Top with hommus. Serve.

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2 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
2 green onions, thinly sliced
400g can soybeans, drained, rinsed
1/2 small zucchini, grated
1/2 small carrot, peeled, grated
1 egg, lightly beaten
1/2 cup dried multigrain breadcrumbs
4 small wholemeal pita rounds, halved
100g mesclun salad mix
1 medium tomato, thinly sliced
1/4 cup reduced-fat hommus dip

Adv

Autors
Preparation time
30
Cooking time
11
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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