This is yet another creative way I have come up with to use up some extra broccoli slaw. Tuesday I shared a recipe for vegetable fried rice using broccoli slaw, today I’m sharing my tweaks on my famous veggie burger recipe.
As I shared with my quinoa and kidney bean recipe, all you really need is some grains, some veggies, and a binding agent. This is another fantastic way to use up odds and ends. Any type of bean, grain, lentils, barley, greens, etc can be incorporated into patties. Then just fry them up, and you can enjoy them alone, on sandwiches, in lettuce wraps, or freeze for later.
This recipe makes about 4 cups, and about 6-8 patties, depending on how large you make them.
- 2 cups cooked couscous
- 1/3 can vegetarian beans
- 1/4 c chopped mushrooms
- 1/2 c broccoli slaw
- 1/4 c spinach
- 1/4 c chopped cabbage
- Squirt of lemon juice
- 3 tbsp. oil of choice, such as coconut
Step 1: In a bowl, mash up your beans. You can use any kind, I had an open can of these vegetarian baked beans so that is what I used. They gave a nice tomato-ey taste to the finished product.
Step 2: Mix in your couscous or other grain. Meanwhile, stir fry all your vegetables in a covered pan until soft.
Step 3: Mix in your veggies. Add the lemon juice to taste, along with any herbs or seasonings you want to use. If the mix is too wet, add a tbsp. or two of flour. If it is not at all moist, add lemon or warm water. The mix should be like soft cookie dough.
Step 4: Form patties with about 1/2 cup mixture, and place in a heated frying pan with 1 tbsp. oil. Fry 4-5 minutes, until browned. Flip, and cook another 4-5 minutes. Remove to a plate and keep warm. Continue cooking 2 at a time until all are cooked.
Now you can enjoy your healthy, easy, vegetarian creation!
I covered mine with some homemade sauerkraut and sriracha.