Vegetable Burger & Fries recipe

Ingredients:
3.5 oz spinach
1 tablespoon olive oil
1 leek, thinly chopped
2
garlic cloves, minced
1.5 cups chopped mushrooms
10.5 oz firm tofu,
chopped
1 teaspoon chili powder
1 teaspoon paprika
1 tablespoon
chopped parsley
1.5 cups fresh whole wheat breadcrumbs
1 tablespoon
olive oil
4 whole wheat hamburger buns and salad to
serve


FRIES
2 large potatoes
2 tablespoons flour
1 tsp
chili paprika
2 tablespoons olive oil

Procedures:
1. To make the burgers, cook the
spinach in a little boiling water for
2 minutes. Drain thoroughly and pat
dry with kitchen paper.

2. Heat the oil in a skillet and saute the
leek and garlic for 2-3 minutes. Add the remaining ingredients, except the
breadcrumbs, and cook for 5-7 minutes until the vegetables have soft. Add
the spinach and cook for one minute.

3. Transfer the mixture to a
food processor and process for 30 seconds, until almost smooth. Transfer to
a bowl, stir in the breadcrumbs, mix well, and leave until cool. Using
floured hands, form the mixture into four equal size burgers. Chill for 1
hour.

4. To make the fries, cut the potatoes into thin wedges and
cook in boiling water for 10 minutes. Drain and toss in the flour and chili
powder. Lay the fries on a cookie sheet and brush with the oil. Cook in a
preheated oven 400F, for 30 minutes or until golden.

5. Meanwhile
heat 1 tablespoon oil in a skillet and cook the burgers for 8-10 minutes,
turning once. Serve with the salad in a bap with the fries.

Serves
4