Mini Vegetable Burgers

• 2 md. potatoes (do not peel)
• 2 tbsp. butter
• 1 sm. onion, chopped
• 1/2 cup chopped broccoli florets
• 1/2 cup grated carrot
• 1/2 cup washed and finely chopped white part of a leek
• 1 cup chopped button mushrooms
• 1 cup frozen
• canned corn
• 1 tsp. soy sauce
• 3/4 cup grated Gruyere cheese
• 1 tbsp. chopped fresh parsley
• Cayenne pepper
• Salt and freshly ground black pepper
• Seasoned all-purpose flour (flour mixed with a little salt and pepper)
• 2 eggs, lightly beaten
• 1 cup bread crumbs
• Vegetable oil for frying
• 15 mini buns
• Lettuce
• Ketchup

1. Cook the potatoes in a pan of boiling water for 25 to 30 minutes, then peel and grate.
2. Meanwhile, melt the butter and saute the onion for about 3 minutes.
3. Add the broccoli, carrot, leek, and mushrooms, and saute for 5 minutes.
4. Add the grated potato, corn, soy sauce, cheese, parsley, a pinch of cayenne pepper, and salt and pepper to taste.
5. Form the mixture into 15 mini burgers, coat with flour, dip in the beaten egg, and then dip in the bread crumbs.
6. Dip in the egg once again and then coat with another layer of bread crumbs to make a crispy coating for the burgers.
7. Saute in a small amount of oil in a skillet until crisp and golden on both sides.
8. Serve on their own or in mini buns with a little lettuce and ketchup.

potatoes, butter, onion, broccoli florets, grated carrot, button mushrooms, frozen, corn, soy sauce, gruyere cheese, parsley, cayenne pepper, salt, flour, eggs, bread crumbs, vegetable oil, buns, ketchup

Taken from www.foodgeeks.com/recipes/19749 (may not work)