Thai Carrot Burgers

• 3 tablespoons olive oil
• 1 bunch scallions, including 1 inch of the dark green part, thinly sliced
• 3 garlic cloves, minced
• 1 2-inch piece fresh ginger, grated
• 1 serrano chili pepper, finely chopped (with the seeds if you prefer more heat)
• 4 cups grated carrots (about 8 medium)
• 1 teaspoon salt
• 1 teaspoon ground coriander
• 3/4 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 2 egg whites
• 2 tablespoons natural, unsweetened peanut butter
• Juice of 1/2 lime
• 1/4 cup roughly chopped cilantro
• 1/2 cup toasted bread crumbs

1. Heat the oven to 375 degrees.
2. Warm 1 tablespoon of the oil over medium heat in a large saute pan that has a lid.
3. When hot, add the scallions and cook just until they begin to soften, about 2 minutes.
4. Add the garlic, ginger, and serrano pepper and stir for 30 seconds, until fragrant.
5. Stir in the carrots, salt, coriander, turmeric, and cinnamon.
6. Cover and cook for 6 to 8 minutes, until the carrots are soft but not mushy.
7. In a mixing bowl, whisk together the egg whites, peanut butter, and lime juice.
8. Stir in the carrot mixture and the cilantro.
9. Fold in the bread crumbs.
10. Let sit for about 10 minutes to allow the crumbs to absorb some liquid.
11. Adjust seasonings.
12. Shape into 4 patties.
13. In an oven-safe skillet or nonstick saute pan, heat the remaining 2 tablespoons oil over medium-high heat.
14. When hot, add the patties and brown 2 or 3 minutes on each side.
15. Transfer the pan to the oven and bake for 12 to 15 minutes, until the burgers are firm and cooked through.

olive oil, scallions, garlic, fresh ginger, serrano chili pepper, carrots, salt, ground coriander, ground turmeric, ground cinnamon, egg whites, natural, lime, cilantro, bread crumbs

Taken from cooking.nytimes.com/recipes/1015675 (may not work)