Juicy Veggie Burger

Peel and dice the potatoes into approx. ½ in cubes. Finely chop the onion and pepper.

• 2.8 oz Potatoes (w/o skin)
• ½ Onion, red (~ 1.5 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Heat the olive oil in a non-stick frying pan over medium heat. Add the vegetables and fry until the potatoes are cooked.

• 1 tsp Olive oil

Add the ingredients listed below in a blender.

• ¼ cup Sweet corn, canned
• Salt
• Black pepper
• ½ tsp Curry powder
• ½ tsp Cumin, ground
• 1 tsp Olive oil

Transfer the contents of the pan to the blender and blend into a homogenous mixture. Put the mixture and oatmeal into a bowl, mix thoroughly, add into a bowl and let cool.

• ½ cup Whole grain rolled oats

Form fist-sized, approx. ½ in thick patties and leave to rest in the refrigerator for 10 minutes.

Finely chop the chives and mix with the yogurt, garlic powder and ketchup. Season with salt and pepper.

• ¼ bunch of Chives, fresh or frozen (~ 2 Tbsp)
• 3 Tbsp Low fat yogurt
• 1 ⁠½ Tbsp Ketchup
• ¼ tsp Garlic powder
• Salt
• Black pepper

Wash the lettuce, slice the tomato and spread the dip onto the whole wheat rolls.

• 2 leaves of Lettuce (~ 0.6 oz)
• 1 Tomato (~ 4.2 oz)
• 2 Whole wheat rolls (~ 4.2 oz)

Heat the olive oil in the non-stick frying pan over medium heat and fry the patties for approx. 4-5 minutes from both sides until golden brown. Assemble your burger.

• 2 tsp Olive oil

Enjoy your meal!