Veg Burger with French Fries

Ingredients:

3 tbsp olive oil

1/2 cup corn kernels

7 mushrooms, diced(optional)

3 scallions (green onions) diced

1/2 red bell pepper, diced

2 cloves garlic, minced

1 tsp cumin

1 carrot, grated

1 small potato, grated

1/4 cup tofu(optional)

salt and pepper to taste

1/2 cup bread crumbs

Method:
In a blender or food processor, process tofu until creamy and set aside. Saute the corn, mushrooms, scallions and bell pepper in one tablespoon of oil for 3 to 5 minutes. Add the garlic and cumin and cook for one more minute.

Remove from heat and add the carrot, potato, tofu, salt and pepper. Add bread crumbs until the mixture holds together. You may need a little bit more or less than a half a cup.

Shape the mixture into patties and refrigerate for at least one hour.

Heat remaining two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.

Potato Fries

Ingredients:

2 large potatoes

olive oil

chili powder(according to taste)

salt

Method:

Cut the potatoes into finger shapes fries.

Place the potatoes in a large bowl of cold salted water. Let soak for 20 minutes.

Remove the potato slices and drain thoroughly. Pat with paper towels until completely dry.

Pour the olive oil onto a cookie sheet. Transfer the potato slices to a cookie sheet.

Sprinkle with the chili powder and salt, turning the potato slices to coat them with the mixture all over.

Cook the fries in a preheated oven, 400F/200C, turning frequently, for 40 minutes, until they are browned and cooked through.

Drain the fries on paper towels to remove excess oil and then serve with burger.
Stove top: Heat some oil in a pan and toss the potatoes with the chili powder and fry them until they are browned and cooked through.


Tip of the day: Microwave garlic cloves for 15 seconds and the skins slip right off.